GREEN PAPAYA SALAD WITH LIME AND PEPITAS
Steps:
- For the lime vinaigrette: In a medium bowl, whisk the olive oil, mirin, fish sauce, rice vinegar, soy sauce, sugar, lime zest and juice, and salt and pepper to taste.
- For the salad: Add the rice to a dry cast-iron skillet set over medium heat and toast, stirring frequently, until nutty and fragrant, 10 to 12 minutes. Transfer to a bowl to cool. Place the rice in a spice grinder and pulse until finely ground (the size of kosher salt). Set aside.
- Heat the sesame oil in a saute pan over high heat. Add the green beans and cook until well charred on the outside, about 2 minutes. Transfer to a plate and set aside. (The beans should still be almost raw in the middle so they remain crunchy.) Place the cherry tomatoes in the same pan and lightly char; transfer to the plate with the beans and let cool. Cut the tomatoes in half (it's okay if they get a little smashed), and cut the beans into 2-inch-long pieces.
- In a large bowl, combine the green beans, tomatoes, mung beans, red onions, scallions, papayas, Thai bird chiles, red peppers, cucumbers, basil, mint, pepitas, 1/2 teaspoon salt and pinch of pepper. Drizzle with the lime vinaigrette and mix well. Transfer the salad to a large serving platter and garnish with the toasted ground rice (for fragrance and a crunchy texture).
LIME FOOL
Steps:
- Sugar sticks: Thoroughly oil a sheet pan. In a small saucepan bring sugar, corn syrup and water to a boil. Cook until mixture reaches the hard crack stage (295 to 310 degrees F). Remove pan from heat. Being careful (caramelized sugar can cause a very bad burn) quickly spoon large swirls onto prepared sheet pan. Allow to cool completely. Release swirls from pan. Store in a cool dry place.
- In a small saucepan combine lime juice and peel, sugar and water. Bring to a boil and reduce to approximately 1 cup. Allow to cool, cover and refrigerate syrup overnight. Strain out peel and pulp of lime. Whip cream to stiff peaks with 1/4 cup syrup. Spoon into martini glasses. Serve garnished with sugar swirls and chocolate chips.
PAPAYA, SHRIMP AND AVOCADO SALAD WITH CHILE-LIME
Steps:
- Partially scoop out the meat from the papaya, leaving about a 1/2 inch layer of fruit and cut the removed papaya in small dice.
- Combine with the remaining ingredients and spoon back into the papaya shells. Chill for up to 2 hours or enjoy immediately.
PAPAYA LIME FOOL
Categories Dairy Fruit Dessert Freeze/Chill Lime Papaya Chill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Mash papaya flesh with a fork until smooth or pulse in a food processor until coarsely puréed. Add 5 tablespoons sugar and 2 tablespoons lime juice and stir or pulse to combine. Add more sugar and lime juice to taste (papayas vary in sweetness and acidity).
- Beat cream in a large bowl until it holds soft peaks, then fold in papaya mixture gently but thoroughly.
- Divide among 8 (6-ounce) glasses and chill at least 1 hour to allow flavors to develop.
COCONUT CURRY SHRIMP CAKES W / PAPAYA LIME SAUCE
really easy to make, with great taste. these can also be baked for those who have fear of frying. the sauce is easily whipped up in a blender or processor, and the results...well, you tell me :)
Provided by chia2160
Categories Coconut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- in a small saute pan add curry powder on medium heat until fragrant, 30-45 seconds, remove.
- mix curry powder and next 13 ingredients, stir well and refrigerate for 1 hour.
- divide into 8 patties, and spray a saute pan with cooking spray or use 1 tbsp olive oil.
- add 4 patties, cook for 5 mins per side until browned, repeat.
- (or you can preheat your oven to 375, spray a pan with spray and cook 10 mins per side).
- for sauce:.
- process papaya, lime juice, water and sugar until smooth.
- to serve:.
- place salad greens on 4 plates.
- top each plate with 2 shrimp cakes, top with sauce, garnish with toasted sesame seeds, serve.
Nutrition Facts : Calories 263.3, Fat 7.8, SaturatedFat 4.5, Cholesterol 153.5, Sodium 826.5, Carbohydrate 30.9, Fiber 2.9, Sugar 7.5, Protein 17.9
PAPAYA LIME STRUDEL
Make and share this Papaya Lime Strudel recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F; lightly coat a cooking sheet with nonstick cooking spray and set aside.
- Combine the papayas, lime juice, lime peel and honey in a medium bowl; set aside.
- Spray one sheet of phyllo with nonstick cooking spray. Sprinkle with about a tbsp of the crushed cookies. Place a second sheet of phyllo on top of first sheet.
- Repeat coating and sprinkling with crumbs on remaining sheets of phyllo, ending with layer of cookie crumbs.
- Spoon papaya mixture onto the phyllo stack, leaving a 2 inch border on all sides.
- Fold the long edges of the phyllo stack up over filling, then fold in the short sides. Roll up from one long side into a cylinder.
- Carefully lift cylinder and place it, seam side down, onto prepared cookie sheet. Lightly coat the top with nonstick cooking spray.
- Score into 10 slices, cutting only through the top layer of phyllo, about 1/8 inch deep.
- Bake in preheated oven for 25 to 30 minutes or till golden brown. Sprinkle with powdered sugar before serving. Serve warm.
Nutrition Facts : Calories 123.1, Fat 2.1, SaturatedFat 0.5, Sodium 149.5, Carbohydrate 24.5, Fiber 1.6, Sugar 7.6, Protein 2.1
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