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Asian style papaya salad, coconut milk curry shrimp

Mains, Fish, Seafood & Shellfish, Vegetables and Fruits

A simple and delicious trip to Asia for your taste buds.


Recipe for 4 persons

Papaya salad

2 Unit(s)
1 Unit(s)
Green papaya
1 Unit(s)
Yellow mango
0.50 Unit(s)
Chinese cabbage
100 Gr
Enoki mushroom
50 Gr
Wakame (seaweed)
2 Tbsp
Sesame seeds


3 Tbsp
Rice vinegar
3 Tbsp
2 Tbsp
Soy sauce
4 Tsp
1 Tsp
1 Tbsp
1 Tbsp
Roasted sesame oil

Curry shrimp

2 Unit(s)
Chopped garlic
2 Unit(s)
French shallot
1 Unit(s)
0.50 Stem
1 Unit(s)
Bird's eye chili
1 Tbsp
Curry powder
300 Ml
Coconut milk
200 Ml
1 Tbsp
Fish sauce nuoc-mâm
500 Gr
Peeled medium shrimps, tail-on

Preparation time: 30.00 min

  • Plating

    Since this is a warm and cold dish, I recommend that you serve the curry shrimp and the papaya salad in separate bowls.

  • Curry shrimp

    Heat your vegetable oil in a skillet on medium heat.  Sweat the garlic, shallots and the carrot juliennes for 1 or 2 minutes, stirring occasionally.

    Add the lemongrass, the red peppers and curry powder.  Continue to cook for 3 minutes.  Add the coconut milk, the water and the fish sauce and then bring the mixture to a simmer and cook for 5 minutes.

    Add the shrimp and the partially cover the sauce pot with a lid.  Continue to simmer for about 5 minutes on medium heat, or until the shrimp are cooked through.

  • Salad

    Clean/peel the carrots, papaya and mango and then cut them into matchsticks (juliennes).

    Finely slice the cabbage as well as the wakame (seaweed).  Clean the enoki by removing the stems.

    Combine all of the ingredients with the vinaigrette once it has cooled down.

  • Vinaigrette

    Combine all of the ingredients, whisk well, and then heat them in a small sauce pot until it comes to a gentle simmer.  Remove from the heat.  Taste and season accordingly.  Transfer to the fridge.

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