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Green papaya salad with shrimp (Goi du du)

Time 40 minutes
Yields Serves 4
Green papaya salad with shrimp (Goi du du)
(Mel Melcon / Los Angeles Times)
1

Heat a grill pan or grill. Place the shrimp in a bowl. Add the olive oil, salt and pepper and toss to coat. Grill until opaque in the center, about 3 minutes per side. Remove from the grill, cool and slice in half lengthwise.

2

In a small bowl, combine the lime juice, garlic, sugar, fish sauce and chopped chile. Whisk until the sugar is dissolved.

3

In a small skillet or saucepan, heat the oil. Fry the minced shallots until golden brown. Drain and add to the fish sauce mixture.

4

Julienne the papaya or mangoes into thin, matchstick strips 2 inches long until you have 3 cups. Place in a large serving bowl or platter. Pour the dressing all over the strips, evenly coating them. Toss with 2 tablespoons coriander and 2 tablespoons Thai basil.

5

Top the dressed papaya with cooked shrimp and garnish with the peanuts, the remaining 2 tablespoons coriander and the remaining 2 tablespoons basil.

Adapted from “The Little Saigon Cookbook” by Ann Le. You can prepare this salad up to an hour before serving, but no longer or the herbs will wilt. Green papayas and Thai basil are available at Asian markets. For 3 cups julienned green papaya, use a portion of 1 small green papaya (about 2 pounds); save the remainder for another use.

Mary MacVean is the former Mind & Body editor at the Los Angeles Times. She’s a runner and a cook, and has worked at The Times as morning assignment editor, web liaison, food writer and copy editor. She was a national editor and writer focusing on food at the Associated Press and a features editor and a columnist in Moscow, where she also ran a children’s cooking school. She left The Times in 2015. 
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