Green papaya soup with prawns is a delicious Malaysian recipe with a light and tangy taste that you can enjoy as a soup or with rice. The ground shrimp paste, chili and shallots infuse a lot of aroma into the dish. Adjust the amount of each ingredient for more flavor if desired.
1/2 unripe papaya (500g or 1/2 lb.)
1 teaspoon shrimp paste
2-3 finger length red chili, seeded
4 shallots, peeled
4 cups water
1 teaspoon salt
150g fresh medium sized prawns, peeled and deveined
Salt to taste
With a spoon, remove the seeds of the papaya and discard them. Next, peel the fruit and cut it into 1/2 inch chunks.
Place the shallots, shrimp paste and chili in a mortar and pestle to ground them. You may also use a food processor or blender if desired.
Fill a medium sized pot with water and place it over high heat. Add the ground mixture and bring it to a boil. Reduce the heat to low and let it simmer for another 10 minutes.
Place the papaya slices into the pot and set the heat to high. Bring it to a boil. Reduce the heat to low and let it simmer for 15 minutes or until the papaya is tender. Season it with salt.
Once the papaya is cooked, add the prawns and cook them for 2-3 minutes or until they turn pink. Remove from heat and ladle into individual bowls or a serving bowl. Serve immediately with rice.
Photo Courtesy Of: Maggie Hoffman