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Ingredientes
- Juice of 3 limes
- 2 Tbsp. fish sauce
- 1 Tbsp. sugar
- 1/4 c. peanut oil
- 2 x fresh Thai bird chiles chopped with seeds
- 4 x scallions sliced 1/8", white and green parts separated
- 1/4 c. minced roasted peanuts
- 4 c. green papaya julienne - (2 papayas peeled and seeded) Salt to taste Freshly-grnd black pepper to taste
- 12 lrg shrimp peeled, deveined, and tails left on
- 1 Tbsp. sambal oelek Juice of 1 lime
- 1/4 c. canola oil Salt to taste Freshly-grnd black pepper to taste
Direcciones
- In a large bowl, mix the juice, fish sauce and sugar. Whisk in the oil and season. Add in the chiles, scallion whites and peanuts. Toss in the papaya and check for seasoning. Let stand 20 min before serving.
- For the Spicy Grilled Shrimp: Mix everything together and let marinate for 15 min. Season shrimp and place on a warm, oiled grill. Turn frequently and cook for about 8 min.
- For Plating: Place a small mound of salad and top with 3 shrimp. Garnish with sliced scallion greens.
- This recipe yields 4 servings.
- Suggested Wine: DVX Champagne 1994 by Mumm Cuvee Napa
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 4 servings | |
| Calories 260 | |
| Calories from Fat 167 | 64% |
| Total Fat 18.77g | 23% |
| Saturated Fat 3.18g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 760mg | 32% |
| Potassium 450mg | 13% |
| Total Carbs 18.08g | 5% |
| Dietary Fiber 3.0g | 10% |
| Sugars 10.28g | 7% |
| Protein 8.22g | 13% |
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