Grilled Shrimp with Fresh Papaya Blatjang
- SERVINGS: 8
Blatjang (Malay for chutney) is usually cooked, though a few versions are served raw, like salsa. This one makes a wonderfully light and refreshing dipping sauce for seafood and poultry.
- 2 ripe medium papayas, halved and seeded (see Note)
- 2 scallions, white only, minced
- 1 tablespoon minced fresh ginger
- 1 garlic clove, minced
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 2 tablespoons minced cilantro
- 1/4 teaspoon crushed red pepper
- 1 1/2 pounds medium shrimp, shelled and deveined
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 scallion, chopped
- 1 garlic clove, crushed
- One 1/2 -inch piece of fresh ginger, peeled and chopped
- 1/2 teaspoon ground coriander
- 1 tablespoon chopped cilantro
- MAKE THE SHRIMP Scoop the papaya flesh into a food processor, leaving about 1/8 inch of flesh on the skin. Add the scallions, ginger, garlic, lemon juice, cumin, salt and pepper and pulse until chunky. Transfer the blatjang to a bowl, cover and refrigerate for at least 1 hour. Stir in the cilantro and crushed red pepper just before serving.
- Light the grill or preheat the broiler. Soak eight 8-inch bamboo skewers in water. Double skewer the shrimp on 4 pairs of parallel skewers. In a mini-processor, combine the lemon juice, olive oil, scallion, garlic, ginger and coriander and process to a fine paste. Spread the paste on both sides of the shrimp. Grill or broil for 3 to 4 minutes, or until pink on both sides. Sprinkle the shrimp with the cilantro and serve with the blatjang.
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Congratulations to Mei Lin, winner of Top Chef Season 12.