Culinary Art Studio Karinary Art 2022.March
Ingredients
| Green papaya | 80g (net weight) ... Julienne into 3cm strips, soak in water for 10 minutes, and pat dry |
| Asparagus (thin) | 10 spears ... Boil for color and cut diagonally |
| Shrimp | 8 pieces ... Remove veins, rub with potato starch to clean, butterfly, and steam until cooked |
Herbs & Toppings
| Shiso leaves | 3 leaves |
| Mint | As needed |
| Coriander (optional) | |
| Peanuts | As needed |
Sour Plum Style Sauce
| Fish sauce | 1 tbsp |
| Lemon juice | 1 tbsp |
| Sweet chili sauce | 2 tsp |
| Sugar | 1 tsp |
Preparation
Cut the green papaya in half lengthwise and remove the seeds with a spoon. Peel with a peeler, julienne into thin strips, and soak in water to remove bitterness.
Instructions
- Mix all the ingredients for the Sour Plum Style Sauce to make the sauce.
- Toss the drained green papaya, asparagus, and shrimp with the sauce.
- Mix in chopped shiso leaves, mint, and coriander. Plate and sprinkle with chopped peanuts.