Tropical shrimp salad

Name: Tropical shrimp salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: Makes 12 portions
Cuisine: Asia
Ingredients: 12 roasted cashew nuts, finely chopped or pulsed briefly in a blender; 2 to 3 red finger-length chilies, halved lengthwise, deseeded and sliced into long, thin shreds; 4 cups (1 liter) water; 1 teaspoon salt; 1 teaspoon sugar; 12 fresh medium shrimp (about 8 oz/250 g); Ice water; ¼ cup (60 ml) lime juice; 2 tablespoons fish sauce; 1 tablespoon sugar; 12 mint leaves, thinly sliced; 1 cup (160 g) diced firm mango; 1 cup(160 g) diced papaya; 1 cup (200 g) diced fresh pineapple; ½ medium onion, sliced into thin strips

Preparation info

Makes
12
portions

Difficulty
Easy
Ready in
35 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

A little tart and just vaguely fruity, raw green papaya tastes like a refreshing, summer vegetable. In combination with the sweet, sour and salty flavors of pineapple, mango, lime, sugar and fish sauce, and further enhanced by mint, shrimp and cashews, it makes an unforgettable salad.

Ingredients

4 cups (1 liter) water
1 teaspoon salt

Asia
Fish course
Pescatarian
Gluten-free
Summer

Method

Bring the water, salt and sugar to a boil in a pot. Add the shrimp and boil uncovered for 2 minutes. Remove and plunge into the ice water. Peel and devein the chilled shrimp, then set aside.
Combine the lime juice, fish sauce, sugar and mint leaves in a large bowl and stir until the sugar is dissolved. Add the mango, papaya, pineapple, onion and chilies, and to