LEFTOVER STIR FRY (GREEN PAPAYA)
Tonight, a friend was coming over and I asked if they were good with pot luck. So I looked at what I needed to use and found the green papaya. I decided to shred some and create a stir fry with a few other things I needed to use up....the bread was the end of a hearty loaf, the turkey was a bit dry and needed to be used. The rest is just what I made up. It would be great with other veggies added. This particular combination was quite interesting, it was quite close to mu shu, which I love. I didn't have any leftover pancake batter or I would have served it that way. It was really particularly good.
Provided by Ambervim
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat a wok. If you don't have one, use a large fry pan.
- Add the oil, onion, ginger and garlic and stir.
- Add the green papaya (or what you have substituted). Stir.
- Add the bread, mushrooms and protein. Stir.
- Top with the parsley and sauce. Stir.
- Serve and enjoy.
Nutrition Facts : Calories 136.2, Fat 7.7, SaturatedFat 0.7, Sodium 65.8, Carbohydrate 16.3, Fiber 2, Sugar 7, Protein 1.9
FRIED PAPAYA
This is an African inspired recipe by chef Keith Famie. This batter could also work for firm bananas. Not exactly a healthy dessert, but it is a treat. Enjoy!
Provided by LifeIsGood
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Fill a saucepan 2 inches deep with vegetable oil and heat to 350 degrees F.
- Dusting Mixture:.
- Combine the cinnamon, cardamom and sugar and set aside.
- Batter:.
- Combine the flour, salt and sugar in a bowl. In a separate bowl, whisk together the milk and melted butter. Combine the wet and dry ingredients with a whisk to form a smooth batter. If the batter is too thick, add a little more milk.
- In another mixing bowl, whisk the egg whites to form stiff peaks. Fold the whipped egg whites into the batter. Be careful to not overmix the batter and deflate the whites.
- Pawpaw:.
- Season the papaya chunks with the cardamom. Dip each chunk of papaya into the batter and then deep fry in the vegetable oil, a few pieces at a time, until crisp and golden. Put the fried pawpaws on paper towels to drain. Dust them with the cinnamon sugar mix immediately.
- Serve the fried pawpaw chunks with vanilla ice cream.
ISAAN PAPAYA SALAD WITH FRIED PORK BELLY
This is the style of papaya salad we make at home on our family rice farm in Isaan in northeastern Thailand. It's different from the Bangkok ''big city'' version: It's funkier and more pungent from the addition of fermented fish sauce and salted crab. Traditionally, the salad is eaten with grilled or fried meat. Here we pair it with pork belly; the crunch and tang of the salad cuts the heaviness of the pork and balances out the dish.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the som tom (papaya salad): Combine the chiles, garlic and palm sugar in a large mortar and bash with a pestle until it forms a coarse paste, 2 to 5 minutes. (You can also combine the ingredients in a medium bowl and use gloved hands to break, shred and mash the ingredients together.) Add the tomatoes, fermented fish sauce, fish sauce, tamarind juice and limes and mix well. Add the papaya, carrot and salted crab and mix gently.
- For the fried pork belly: Combine the fish sauce, sugar and pepper in a bowl and mix well. Add the pork and massage the ingredients into the meat. Refrigerate 15 to 30 minutes to marinate.
- Place the tempura flour in a large bowl. Coat the pork belly in the flour and place on a sheet pan fitted with a cooling rack. Pour oil to the depth of 1 to 2 inches into a large heavy skillet and place over medium to low heat. When hot, gently place the pork belly in the skillet and cook until golden brown and crispy, 15 to 20 minutes.
- Drain the pork briefly on a clean wire rack set over a sheet pan. Serve with the papaya salad.
FRIED SQUID, PAPAYA, AND FRISéE SALAD WITH SPICY-SOUR DRESSING
Provided by Jean Georges Vongerichten
Categories Salad Fish Ginger Appetizer Fry Papaya Squid Engagement Party Potluck Bon Appétit Pescatarian
Yield Makes 6 small plates
Number Of Ingredients 18
Steps:
- For squid and batter:
- Cut squid bodies into 1/2-inch-thick rounds. Place all squid in large sieve set over bowl. Refrigerate at least 1 hour to drain well.
- Place 1 cup flour, 1 cup rice flour, soy sauce, vinegar, peanut oil, and sugar in large bowl. Gradually add 1 1/4 cups water, whisking until batter is smooth. If necessary, whisk in more water by teaspoonfuls until batter reaches heavy cream consistency. Let batter stand at least 1 hour and up to 3 hours at room temperature, whisking occasionally.
- Mix remaining 1/2 cup flour and 1/2 cup rice flour in large bowl. Add squid. Toss until squid is coated, separating pieces. Turn mixture into another sieve and shake off excess flour. Sprinkle squid generously with salt, tossing in sieve. Mix coated squid into batter.
- Pour oil into heavy large saucepan to depth of 1 1/2 inches. Attach clip-on deep-fry thermometer and heat oil over medium-high heat to 350°F to 360°F. Working in batches and stirring often with tongs to separate pieces, drop squid into oil. Fry until crisp and brown, about 4 minutes per batch. Using slotted spoon, transfer squid to paper towels. Sprinkle with salt and pepper.
- For salad:
- Combine frisée, papaya, cashews, water chestnuts, and ginger in large bowl. Add enough dressing to coat lightly. Divide salad among plates, mounding in center.
- Pile squid atop salad on each plate. Sprinkle with sesame seeds. Serve, passing remaining dressing separately.
- *Available at some supermarkets, specialty foods stores, and natural foods stores.
PAPAYA SPRING ROLLS WITH PEANUT SAUCE
Yield Makes 24
Number Of Ingredients 11
Steps:
- Whisk first 5 ingredients in bowl. (Peanut sauce can be made 3 days ahead. Cover and chill. Rewhisk before serving.)
- Fill large bowl with warm water. Working in batches, soak 3 rice paper rounds in water until softened, about 2 minutes. Remove rounds from water and arrange in single layer on work surface. Place 1 basil leaf in center of each round. Place 2 mint leaves atop each basil leaf. Place 2 papaya strips, then 2 cucumber strips atop mint. Arrange 2 cilantro sprigs atop cucumber. Fold 1 edge of each round over filling. Fold in ends. Roll up rice paper rounds tightly, enclosing filling. Transfer to platter. Repeat with remaining rice paper rounds. Cover with moist paper towel, then plastic wrap; chill. (Can be made 8 hours ahead. Keep chilled.) Serve rolls with peanut sauce.
- *Available at Asian markets and in the Asian foods section of many supermarkets.
- **Thin Thai or Vietnamese wrappers made from rice flour and known as banh trang. Available at Asian markets and in the Asian foods section of some supermarkets.
FRESH PAPAYA JAM
I have a tree in my backyard and needed to get the large papayas used up. So here is a delicious jam recipe.
Provided by Angel
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 5h5m
Yield 64
Number Of Ingredients 4
Steps:
- Stir together papaya, orange juice, and pectin in a very large pot over medium-high heat until it begins to boil. Stir constantly as the mixture heats. Once boiling, stir in the sugar, and return to a boil, stirring constantly. Once the jam has returned to a boil, start a timer, and boil for exactly 1 minute.
- Ladle the hot jam into the hot, sterilized canning jars and seal with lids and rings. Allow to cool to room temperature, and refrigerate any jars that do not seal.
Nutrition Facts : Calories 65.2 calories, Carbohydrate 16.8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 16.3 g
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