Ingredients:
For salad
- 1 1/2 lb (0.75 kg) shrimps, 16-20 counts;
- 1 tablespoon safflower oil (for high heat);
- 1 cup finely julienned green papaya;
- 1/2 cup finely julienned Engish cumumber;
- 1 bunch fresh cilantro, cleaned and coarsely chopped.
For dressing
- 1 red onion, thinly sliced;
- 1/2 cup (120 ml) lemon juice;
- 1 tablespoon Japanese rice vinegar;
- 1 tablespoon fish sauce;
- 1/4 cup (60 ml) Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market);
- 1 tablespoon Chinese red vinegar;
- 1 tablespoon balsamic vinegar;
- 1 teaspoon honey or adjust to taste;
- Hot peppers, optional.
Recipe:
Serving for 2
For salad
- Peel green papaya and finely julienned, place on the bottom of a bowl;
- Layer with finely julienned Engish cumumber;
- Add cilantro and marinated onion, save lemon juice for dressing
- Clean the shrimps, devein and butterfly;
- Wrap with paper towel to dry;
- Add 1 tablespoon safflower oil to a sauté pan on medium high heat;
- Place the butterfly shrimps with the tail up when the sauté pan get hot for 2 minutes;
- Take the shrimps out and set aside;
- Add dressing to green papaya and cilantro, mix well;
- Place sauté shrimps around the salad;
- Serve immediately.
For dressing
- Add lemon juice to the red onion, marinate overnight;
- Mix Japanese rice vinegar, fish sauce, Liquid Aminos, Chinese red vinegar, balsamic vinegar and honey to lemon juice an hour before use.