|Name:||Butterflied Prawns on Green Papaya||Contributor:||Mark Morrissey|
|Description:||bbq prawns on a bed of green papaya||Posted:||2000-12-31|
|Key words:||Thai, BBQ||Category:||Salads|
|Ingredients:||1 c lime juice
1 Tbsp chili-infused oil (e.g. olive or sesame)
1 Tbsp minced garlic
2 Tbsp grated ginger
Zest of one lime
Prawns, 16 medium or 12 large. Shell, devein and butterfly, leaving tails
1 large green papaya*
1 red chili, finely diced
3-4 Tbsp peanut oil (1 Tbsp per cup of grated papaya)
2 Tbsp rice vinegar
3/4 c diced red tomatoes
3/4 c diced yellow tomatoes
3/4 c diced ripe papaya
1/2 red onion, diced
1 Tbsp chopped cilantro
1 Tbsp chopped fresh mint
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
*Available in Asian or specialty stores. Note: Do not substitute ripe
papaya for this ingredient.
|Preparation:||Combine first five ingredients and pour over prawns, which should be
arranged in a single layer in a glass dish. Cover and refrigerate for 30
minutes to one hour.
Peel papaya and grate with zester, pulling hard from top to bottom to
create long ribbons of flesh (yield is 3 to 4 cups, depending on size of
Blanch grated papaya for 30 seconds; refresh in ice-cold water, drain, and
Toss well: dried papaya with dressing made of diced chili, peanut oil,
rice vinegar and salt and pepper to taste. Cover and refrigerate.
Combine tomatoes, ripe papaya, onion, herbs and zest with dressing made of
olive oil and lime juice. Season to taste with coarse sea salt and freshly
Remove prawns from marinade and grill over very hot coals, approximately
two minutes per side, depending on size of prawns.
Distribute green papaya ribbons evenly among four plates.
Arrange grilled prawns atop papaya. Garnish with salsa.
|Notes:||I found this on the chef's corner page for the Portland Culinary
Institute. The featured chef is Judith Kujawa.
Kujawa's recipe for butterflied prawns on green papaya won the August 1999
class recipe contest for original barbecue recipes.