Recipes on my blog were either created or re-created from my gastronomic experiences here and abroad and some changes were made depending on the availability of ingredients. Other features are from restaurants I have tried and recommended for you to sample so... Bona Petit!!!
This easy to prepare Vietnamese salad is just the right menu for that sizzling hot summer day. Simple ingredients and minutes to prepare, this dish will surely be great for outdoor barbecues and picnics. Ingredients: 1 medium sized green papaya 1 large carrot 1 large spanish onion 1 fried chicken breast 1/4 kilo shrimp cilantro leaves Dressing 1/3 cup water 1/3 cup cane vinegar 3 tbspns limejuice 5 tspns brown sugar 3-4 drops sesame oil 2 fresh chiles Start by mixing the dressing and let it cool in the refrigerator. Chop the cooked chicken and set aside. Peel and butterfly slice the shrimp, devein and pull out the heads. In a pan, heat 4-5 tablespoons of cooking oil and saute the heads for 2-3 minutes and discard leaving the oil. Saute the shrimps and set aside. Peel the carrot, papaya, and onion, julienne and toss in a large container while drizzling it with the dressing. Serve in a bowl with chicken, shrimp and cilantro as toppings. Enjoy!
