Tropical Shrimp & Mango Salad

By stancec44

A little tart & 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 int, shrimp & cashews, it makes an unforgettable salad.
From Asian Tapas, pg. 68

For appt. portions, add at least 4 more shrimp and cut things smaller. Place in endive spears and put on platter. Can decorate with a mint leaf.

Ingredients

• 4 c. water
• 1 tsp. salt
• 1 tsp sugar
• 12 fresh medium shrimp (about 9 oz); for appt. portions, get 16
• Ice Water
• 5 Tbsp. lime juice
• 2 Tbsp. fish sauce
• 1 Tbsp sugar
• 12 mint leaves, thinly sliced
• 1 c. diced firm mango
• 1 c. diced green papaya
• 1 c. diced fresh pineapple
• 1/2 med. red onion, sliced into thin strips
• 2-3 red chilies, halved lengthwise, deseeded and sliced into long thin shreds
• 12 roasted cashew nuts, finely chopped
• For Appt: endive spears or place in Chinese spoons

Preparation

Step 1

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 ice water. Peel and devein the chilled shrimp & 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 toss until well mixed.

To assemble (for salad), place 2 Tbsp. of the fruit mixture in a serving bowl, top with a shrimp and a sprinkling of cashew nuts. Repeat to obtain 12 portions.