When I read the post at Regional Recipes for this month I quickly joined excited that Vietnam was chosen, that was two weeks ago, fast forward to yesterday, I was beginning to sweat.
I had not researched any recipes, my fridge was brimming with Mexican ingredients( which certainly didn’t scream Vietnam) and I was running out of time.
Well I am not one to “just lay down and cry,” Okay I am…so I woke up extra- early, dried off my tears, began researching and what did I find, hello my taste buds..oh yes, I was happy.
Many of the recipes I researched had the flavors I love and use regularly lime, papaya, garlic, coriander, mint and chilies.
Both recipes fit our home’s taste almost too perfectly, I quickly thought “bonnie DO not mess this meal up.”
The Green Papaya Salad honestly surprised me, I made sure to take my time in the kitchen, I had planned to make the recipe exact, no changes.
Okay I just lied, I did change one tiny aspect, but not an ingredient. The recipe called for a papaya julienned, but grated carrot (I julienned the carrot) and I think it made the salad even better. I looked at the bowl of papaya and carrot and
I stopped, looked around and had decided to just eat the entire bowl of orange goodness myself, but hubby was staring at me, like he knew what I was thinking, I swear he’s so Nosy!! Getting back to the salad, I loved it, I ate two plates and saved the leftovers for
“my lunch” tommorrow, yes girls I’m not sharing. The mix of papaya, carrots, mint, coriander, bean sprouts, fish sauce and lime juice was so refreshing I almost couldn’t contain myself, it was the perfection. The shrimp well what can I say, shrimp cooked with a
WHOLE head of garlic, you really can’t go wrong. I went into the experience thinking I would be completely thrown out of my comfort zone, only to be even happier with the mixing of flavors. Enjoy!
I am submitting this to Regional Recipes from Joanne at Eats Well with Others, if you have never visited Joanne’s blog, pass by you won’t be sorry, she’s a rock star!
450 grams of fresh medium shrimp
3 tbsp lime juice
30 grams of flour
2 tbsp olive oil
1 whole head of garlic– chopped
1/2 chili sliced thinly
1 tsp salt
peel shrimp, remove the heads and tails- devein
marinate in lime juice for 30 minutes
sprinkle flour on shrimp and mix lightly
heat olive oil in a wok
saute garlic over low heat until lightly browned, about 5 minutes
add shrimps. stir fry about 1-2 minutes or until shrimps are almost cooked
add the chiles and salt. heat through 1-2 minutes
for more heat, add more crush fresh chiles on top
Green Papaya Salad
(I doubled eveything except the papaya)
1 carrot grated (i julienned)
handful of bean sprouts
1/2 red onion sliced thin
3 tbsp mint
3 tbsp coriander
3 tbsp Vietnamese mint
1 big red chili finely chopped
2 garlic cloves finely chopped
3 coriander roots finely chopped
1 table of palm sugar or brown sugar
2 tbsp fish sauce
3 tbsp lime juice
combine all in a large bowl, add dressing –keep cool