bFeedme

Cooking, Recipe and Food Blog

Green Papaya Soup with Prawns

By

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.

 

Serves 4

Ingredients:

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

Pickled Green Papaya

By

Pickled green papaya is also known as atchara. It is a Filipino version of pickled vegetables. Unlike other green papaya dishes that are served as appetizers, this dish is an awesome side for fried or grilled meat. It is a little on the sour side, so if you are a fan of this – you will definitely love this recipe.

Ingredients:

3 to 4 lbs green papaya

2 medium sized carrots

1 large onion

10 cloves garlic

2 tbsp whole peppercorn

1 large red bell pepper

1 knob ginger

1/4 cup salt

1/4 cup raisins

Brine:

1 1/2 tsp salt

2 cups white vinegar

1 1/3 cups granulated sugar

Prepare the vegetables, papaya, carrots, onions, ginger and bell pepper. Peel them and cut them into thin strips (julienne). As for the garlic, slice it thinly. You can cut the carrots any way you like – flowers, shapes, jagged edges. It makes the dish look more interesting or festive.

Place the julienned green papaya in a bowl. Pour in the 1/4 cup of salt and mix it well. Cover the bowl and refrigerate overnight. This process will dehydrate the papaya.

After refrigerating the papaya, transfer it to a colander and rinse well. Place it on a cheese cloth and squeeze out the water until it is almost dry. Discard the juice and place the papaya in bowl.

Add the carrots, red bell pepper, ginger, garlic, onions, raisins and pepper to the papaya. Mix well and transfer to a clean and sterilized jar.

To prepare the brine, heat a saucepan under medium low heat. Pour in the vinegar and let it boil. Add the sugar and salt. Stir until the granules dissolve. Turn off the heat and let the brine cool for 15 minutes.

Pour the brine into the jars with the vegetables. Cover and refrigerate for at least 5 days to 1 week.

Serve cold with fried or grilled dishes.

Photo Courtesy Of: stu_spivack