3 cups green papaya, shredded on a mandolin using thesmallest attachment
¼ lb rock shrimp
1 t oil (grapeseed, corn or canola)
Heat a large sauté pan. When the pan is hot add oil andshrimp and cook until thoroughly cooked. Season with salt and fresh ground blackpepper. Cool and set aside.
Mix the shrimp and the papaya together, and pour over thedressing. Lightly toss to coat evenly. Garnish with some chopped, Thai basil,cilantro and mint. Serves 8 as a side dish.
Pairs well with Lambert Bridge Sauvignon Blanc and Viognier
1 serrano chili, thinly sliced
1 red jalapeño chili, thinly sliced
2 T fish sauce*
2 T fresh squeezed limejuice
1 T chopped cilantro
1 T chopped Thai basil
1 T chopped mint
1 t sugar
Combine all dressing ingredients together in a small bowland whisk until combined.
*In Thai and Vietnamese food fish sauce is used in placeof salt. We recommend 3 Crabs brand because it is the clearest and least pungent.