Thai Crab And Papaya Salad
serves 2-4
Recipe from Washington Post
This salad can be enjoyed all summer long, especially because you can replace the crab with scallops, shrimp or grilled beef. The dressing can be refrigerated in an airtight container for up to 3 days.
Read more about this recipe in the Washington Post.
ingredients
For the dressing:
Juice of 9 limes (about 1 1/2 cups)
1 1/8 cups palm sugar or brown sugar
1 small jalapeño pepper, seeded and coarsely chopped
2 basil stems with leaves
2 sprigs mint
2 kaffir lime leaves
2 tablespoons coarsely chopped (not peeled) ginger root
1 stalk lemongrass, trimmed, halved crosswise and bruised
1 dash fish sauce
For the salad:
1 pound jumbo lump crabmeat, picked through
1 medium seedless cucumber, peeled and cut into thin strips
1 green papaya, peeled, seeded and cut into very thin strips
2 scallions, white and light-green parts, cut thinly on the diagonal
1 to 2 small red chili peppers, stemmed, seeded and cut into julienne
1 cup packed cilantro leaves
1/4 cup packed mint leaves
1/4 cup unsalted cashews, toasted
4 small limes, halved
timer
prep: 25 minutes
total: 1 hour 25 minutes
tools
vegetable peeler
saucepan
mortar and pestle
strainer
large mixing bowl
instructions
1. For the dressing: Bring the lime juice to a boil in a saucepan over medium-high heat. Remove from the heat and add the sugar, stirring until it dissolves (return it to the heat, if necessary).
2. With a mortar and pestle, lightly crush the jalapeño pepper, herbs, lime leaves, ginger and lemongrass. Transfer the mixture to the saucepan (still off the heat) and allow to infuse for 1 hour. Set aside to cool, and season to taste with the fish sauce. Strain before using, discarding the solids.
3. For the salad: In a large mixing bowl, combine the crabmeat, cucumber, papaya, scallions, chili peppers, cilantro sprigs, mint and cashews. Add just enough of the dressing to moisten the ingredients, and toss lightly to coat.
4. To serve, divide the lightly dressed salad among individual plates, making a mound in the center of each plate. Drizzle with some of the remaining dressing, if desired. Add a lime half to each plate.
(This recipe is adapted from Andrew Evans of Inn at Easton.)
