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      RECIPE TITLE "Heavenly Shrimp Salad (Yumm Goong Sawan)"
    Recipe from Cracking the Coconut , Copyright © by Su-Mei Yu

    yields Makes 6 servings time--- difficulty moderate

    I discovered this recipe in an old Thai cookbook and tested it at a catering party. The guests went wild. Several asked me to put it on my restaurant menu. Now, when papaya is ripe and sugary sweet, this heavenly salad is one of the restaurant's most popular summer dishes. Instead of shrimp, I use grilled chicken.

      RECIPE INGREDIENTS

    3 cups cubed (1-inch cubes) ripe papaya
    1 1/2 pounds medium shrimp, peeled, deveined, and cooked
    7 kaffir lime leaves or zest of 1 orange, removed with a peeler in strips and julienned
    1 stalk lemongrass, green parts and tough outer layers removed, minced
    3/4 cup Dressing Five (Recipe Follows)
    15 sprigs cilantro, leaves only, minced
    15 sprigs mint, leaves only, sliced into thin strands
    2 tablespoons unsalted peanuts, dry-roasted and coarsely ground

    Original Thai Cookbook Original Thai Cookbook
    The first complete, authentic Thai cookbook published in America. More than 140 traditional, tested recipes from Thailand's rich cultural heritage. Healthful and slimming, this is the newest exotic cuisine sweeping the country.

      RECIPE METHOD

    Spread the papaya cubes out on a serving platter. In a large mixing bowl, combine the shrimp, kaffir lime leaf strands, and lemongrass. Toss lightly and put the mixture on top of the papaya cubes. Pour the dressing over the shrimp and papaya, garnish with the cilantro, mint, and peanuts, and toss gently just before serving.

    Variations

    Instead of papaya, substitute fresh peaches, pears, mangoes, or nectarines.

    Instead of shrimp, substitute grilled chicken, turkey, imitation or real crabmeat, or lobster.


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