On Saturday, our dear friend Chandiramani treated us to yet another yummy starter.
Shrimp and Papaya Salad (serves 4)
- 600 gr large peeled deveined shrimps (frozen pelado gambas are fine)
- 2 medium/large sized “ready to eat” papayas
- Bunch of Spring onions
- Red chilli
- Sauce:6 star anise, juice of 2 limes, 1 tbsp thai fish sauce, 1 tbsp dark soy sauce, 3 tbsp sunflower oil
Put all in the ingredients for the salsa in a microwaveable bowl and heat on medium for 5 minutes. Alternatively, if you are cautious about microwave emissions, warm (do not boil) in a saucepan. Leave to cool and allow the star aniseed to infuse the sauce. // Boil the shrimps briefly and simmer for 5 to 6 minutes or until cooked. Drain and set aside. // Dice the flesh of the quartred papaya (after removing all seeds) into approx 2cm cubes. // Wash and slice the bulbs of the spring onions into thin rounds, enough to make 1 to 1.5 tbsps. // Slice chilli finely. // Discard star aniseed from the salsa before mixing with the prawns and papaya. Let it rest for 30 minutes before serving.
