2 serrano chiles -- thinly
sliced
2 cloves garlic -- minced
1 large green unripe papaya --
peeled and shredded
1 carrot -- peeled and
shredded
1/4 cup crushed fermented crab -- or
dried shrimp
1 teaspoon palm sugar or brown sugar
salt -- to taste
2 tablespoon fish sauce
1/2 lime -- juice of
6 cherry tomatoes --
quartered
8 jumbo shrimp -- in the
shell
oil for brushing shrimp
1 lime quartered -- for
-- garnish OR
-- substitute cucumbers
Instructions:
Equipment/Prep: Soak 4 wooden skewers in cold water for 30 minutes
In a large heavy bowl, or mortar and pestle, combine the chiles and
garlic with a spoon, pressing down gently to break them down slightly.
Add the papaya and mix, again pressing down to soften the shreds.
Add the carrots and crab or shrimp and toss. Add the sugar, salt,
fish sauce, and lime juice and toss well. Add the cherry tomatoes
and toss to combine. Set aside. Preheat grill. Using a sharp knife,
cut through the shell to make a slit down the back of each prawn,
leaving the shell on. Thread 2 prawns onto each skewer. Brush the
prawns with oil and place on the hot grill. Grill for 1 to 2 minutes
per side, or until just cooked through. Transfer the salad to a serving
platter or individual plates, top with the grilled prawns, and Garnish
with lime wedges.
