© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Nick Cramer
Servings: 4 to 6.
½ pound dried shrimp
2 pounds green papayas
¼ pound green beans
¼ cup ground roasted unsalted peanuts, a little larger than grains of sand
½ cup lime salad dressing (see below)
green lettuce leaves
Place the dried shrimp in a sieve and rinse them thoroughly with hot, running water. Set them aside to drain in the sieve.
Peel and seed the papayas and shred them into long julienne strips. Slice the green beans lengthwise into thin strips. Slice the tomato vertically into very thin slices. Place these ingredients in a mortar or whatever and pound them with a pestle or large wooden spoon to soften them, so they'll absorb the flavor of the dressing more easily.
Grind the re-constituted shrimp in a blender or food processor to a powder and set aside.
When you're ready to serve, add the shrimp and peanuts to the salad and toss with the lime salad dressing. Put a single layer of lettuce leaves on a serving bowl and arrange the salad on top.
Lime Salad Dressing (Nam Som Tam) น้ำสัมตำ
Servings: About 1 1/4 cups
4 serrano chiles
2 teaspoons, about 4 cloves, finely chopped garlic
½ cup nam pla
½ cup lime juice
¼ cup plus 1 tablespoon granulated sugar
Remove the stems, but not the seeds, from the chiles, and chop the chiles finely. Pound the chiles and the garlic to a smooth paste in a mortar. Add the remaining ingredients and stir until the sugar is dissolved.