Green Papaya Salad with Shrimp
For the dressing:
2 Garlic clove, thinly sliced
1 thumb size piece of ginger, thinly sliced
2 shallot, thinly sliced, lengthwise
3/4 cup Pretty Thai® Pat Thai Sauce
1 Tbsp oil
For the salad:
4 cups green papaya
1 cup blanched green beans
1/2 cup Cherry tomatoes
½ lb sautéed shrimp*
1 handful cilantro
1). Toss the salad ingredients in a large bowl.
2). In a wok or sauté pan, sauté garlic, ginger, and shallot until browned. Add in the Pretty Thai® Pat Thai Sauce and reduce until thickened. (Look for large bubbles to indicate when the sauce becomes thickened).
3). Turn off heat and pour dressing over the salad ingredients.
4). Plate and garnish with cilantro.
*To sauté the shrimp heat oil in a pan and season shrimp to preferred method. We recommend using our Seasoning Salt, Thai Chili Powder, and cracked black pepper. Add the shrimp to the hot pan and cook on both sides until browned. Cook the shrimp until the tails start to curl and they are no longer translucent (will become opaque). You can also choose to bake the shrimp. If choosing this method, lightly coat the shrimp in oil and seasonings of choice and spread out evenly on a tin foil lined sheet pan and bake on 375ºF for 12-15 minutes, or until opaque.