Papaya, Shrimp and Cashew Salad
1 serving
30 minutes
This refreshing pan-Asian salad combines vibrant flavors and an amazing mix of textures. Sweet, juicy papaya, crunchy carrots, and spicy Kenyan beans form the base, while tiger shrimp add sophistication. Cashews provide a light nutty note, and lime juice with fish sauce creates a balance between tartness and saltiness. Chili pepper and garlic add spice, making the flavor rich. This salad is perfect as a standalone dish on a hot day or as part of an Asian dinner complementing seafood and rice dishes. It comes from the gastronomic blend of different cultures in Southeast Asia where fruits and seafood are used to create light yet nutritious dishes. Such a salad can be served as an appetizer or main course delighting with freshness and refinement.
1
Cut the papaya and fresh carrot into thin strips, finely chop the garlic and chili pepper.
- Papaya: 150 g
- Carrot: 50 g
- Chili pepper: 4 g
- Garlic: 3 g
2
Mix all the ingredients and dress with sauce.
- Lime juice: 75 ml
- Sugar: 40 g
- Fish sauce: 10 ml
3
Place the pre-cooked shrimp on top and sprinkle with crushed cashew nuts.
- Tiger prawns: 80 g
- Cashew: 32 g