Golden Papaya And Crab Salad Recipes

GOLDEN PAPAYA AND CRAB SALAD

Steps:

• Bring a large saucepan filled with water to a boil over high heat. Generously salt water and return to a boil. Prepare an ice-water bath. Add snap peas to boiling water and cook until just tender, 45 to 60 seconds. Drain and immediately transfer to ice-water bath until cool. Drain again and pat dry; set aside.
• Place crabmeat in a medium bowl and, using a fork, break it into bite-size pieces. Add peas and onion and stir to combine. Stir in vinaigrette; season with salt and pepper and toss to coat. Slice a small piece off each papaya half along the rounded edge and place on a plate. Spoon 1/4 of the crab mixture into each papaya half, garnish with lime wedges, and serve.

GREEN PAPAYA SALAD

Steps:

• Combine garlic, chiles, and green beans into a mortar and pound roughly. Add the papaya and pound again, to bruise the ingredients. Stir in fish sauce, lime juice, and sugar and pound again. Ad the tomato and pound to combine. Stir in the chopped peanuts and serve.
• If you don't have a mortar and pestle, you can make a version of this in your blender or food processor: coarsely chop the garlic, chile peppers, and green beans. Mix in the papaya, and pulse a few times. Mix in the tomato, fish sauce, lime juice, and sugar. Pulse to combine; salad should still have texture. Transfer to a serving dish and stir in the peanuts.

MEXICAN GREEN PAPAYA SALAD

Steps:

• Blend cilantro, garlic, lime juice, olive oil, brown sugar, chili powder, and salt in a blender until smooth.
• Toss shredded papaya, black beans, corn, and red bell pepper together in a large mixing bowl; add dressing and toss to coat.
• Cover bowl with plastic wrap and refrigerate at least 30 minutes.

THAI-STYLE CRAB SALAD IN PAPAYA

Steps:

• Whisk together vinegar, sugar, water, fish sauce, and salt in a bowl until sugar is dissolved. Add bell peppers, chile, cilantro, and crab and toss gently to combine.
• Serve crab salad mounded in papaya halves.

GREEN PAWPAW (PAPAYA) SALAD WITH SEAFOOD

Steps:

• First prepare all the ingredients as described above - keep any ends and trimmings of garlic, shallots, coriander root, lemon grass, mint and coriander stalks, and odd bits of lemon grass and a couple of spare kaffir lime leaves aside to flavour the water you're going to cook the seafood in.
• Next, make the dressing as it has to sit for at least 15 minutes for the flavours to merge.
• To make dressing, mix together all ingredients and taste to ensure there is a good balance of hot, sour, sweet and salty - adjust ingredients as necessary.
• Now prepare to cook the seafood.
• Using a very sharp knife, score the inside of the squid tubes diagonally, then score in the opposite direction (to form a diamond pattern).
• Cut the squid into rough triangle shapes - about 4 per tube.
• Prepare a medium bowl of ice cold water, with ice cubes in it, and sit it by the stove.
• Fill a large pot with water and add ends and trimmings as described above and a couple of tablespoons of salt.
• Bring water to a rolling boil then add the seafood in small batches, cooking prawns for about a minute, and squid for about 30 seconds. (The seafood can be a bit hard to find in the water, so just add a little at a time, and you'll have to 'fish' for it.)
• Remove seafood and immediately plunge into iced water. This cooking technique will make the squid so tender you won't believe it!
• When seafood is completely cold, prepare salad.
• In a large bowl toss together pawpaw, shallots, coriander, mint leaves, lemon grass, kaffir lime leaves, seafood and 1/4 cup of the hot and sour dressing (serve any remaining dressing on the side).
• To present salad, transfer to a plate, bring most of the seafood to the top and arrange decoratively, then sprinkle with crushed peanuts and crispy shallots.