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
Shrimp
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.
