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Green Papaya Soup with Prawns

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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

Maple Glazed Gammon with Papaya Salsa

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This is a great Summer Picnic dish, but also can be used if the Gammon Joint (once boiled and glazed) is served hot with Seasonal Vegetables – such as Baby Broad Beans, Peas or Green Beans, along with Buttered New Potatoes.

Gammon Joints

As with most Gammon Recipes, this dish serves a large amount – so it’s great for Large family meetings, or if you’re REALLY hungry!

To Serve 12
2.3kg Piece of Smoked Gammon
1 Bay Leaf
Parsley Stalks
2tbsp Maple Syrup
2tsp American Mustard
40g Soft Brown Sugar
1 Ripe Papaya
4 Spring Onions, trimmed and finely chopped
1 Fresh Green Chilli, deseeded and finely chopped
3tbsp Chopped Fresh Coriander
Juice of 1 Lime
Salt

1. Place the Gammon in a large pan, cover with cold water, then add the Bay Leaf and Parsley Stalks. Slowly bring to the boil, then cover and simmer for two hours.
2. Remove the Gammon from the pan, and leave to cool slightly. Remove the skin, leaving the layer of fat still on the joint. Place the Joint in a roasting tin, and score through the fat in a diamond pattern – make sure you go through the fat each time, but that you don’t puncture the flesh.
3. Mix the Maple Syrup with the American Mustard and Brown Sugar, then spread over the Scored Fat. Cook in the oven at 190C, for twenty to thirty minutes until the Fat is glazed and golden brown, basting frequently with the juices from the pan. Remove from the Oven and leave to cool.
4. Around thirty minutes before serving, create the Papaya Salsa. Halve the Papaya, and remove the seeds, before removing the peel and finely chopping the flesh, before placing in a serving bowl, along with the Spring Onions, Chilli, Coriander and Lime Juice, seasoning with Salt to taste.
5. Carve the Gammon into thick slices and serve with the Salsa.

Photo Courtesy of: matysek