"Sweet, salty, sour, and oh so delicious", is this Southeast Asian style salad. If you have not tried Papaya Salad before, and you are lucky enough to live near a Vietnamese or Thai restaurant, go there now and try this dish! This is a summertime staple in our house because it's a light healthy meal that can be made very quickly (and we think is just as good, if not better the second day). The initial recipe came from Saveur magazine and was made with beef jerkey, but I found that adding broiled shrimp was just as tasty and made this dish even lighter.
Green Papaya Salad with Broiled Shrimp
3 tbsp. fish sauce
2 tbsp. sugar
2 tbsp. fresh lime juice
2 Thai chiles, stemmed, seeded,
and finely chopped
1 clove garlic, finely chopped
1 green papaya
1 1/2 tsp. salt
1 tsp. sugar
1 1/2 cups loosely packed, roughly
torn Thai basil or cilantro
handful of cherry tomatoes
4 oz. Shrimp(prebroiled)
1. Whisk together fish sauce, sugar, lime juice, chiles, and garlic in a small bowl until sugar dissolves. Set dressing aside.
2. Peel papaya and trim ends. Halve papaya lengthwise and, using a spoon, scoop out the seeds and the thin white layer lining the cavity. Using a Japanese mandoline fitted with the julienne blade, cut the papaya into 1/8" thick strips. Transfer papaya to a colander and sprinkle with the salt and sugar; toss to combine. Let sit until juicy and pliant, 30–45 minutes.
3. Rinse papaya under cold water and drain. Working in batches, transfer papaya to a tea towel and wring out excess moisture. Place papaya in a large bowl and toss to separate the strips. Add reserved dressing along with the basil /cilantro and tomatoes, then toss to combine. Serve topped with the broiled shrimp.
2009 Stony Bay Sauvignon Blanc
Stony bay is a label made by Matariki Wines for the US market. It is a blend of 85.5% Sauvignon Blanc and 14.5% Semillon coming from vineyards in Hawkes Bay, on the North Island of New Zealand. The vinification has been carried out in stainless steel vats with a few months of on the sediments.
Pale straw color. Nice fruit on the nose: grapefruit, pineapple, green papaya with a hint of grass and wet stones. Light bodied and crisp. The grapefruit is definitely there, but it is not overbearing the flavors of guava and the grassiness of this wine. There is also a nice minerality following through; I think Stony Bay is an appropriate name for this wine. The acidity is mild, or perhaps it is just a sensation due to the right amount of grapefruit (retail $12.99 - AVIN0522925835517 )