Title: Green papaya salad with grilled prawns
 Categories: Toohot
      Yield: 4 Servings
 
      2    Serrano chiles, thinly
           Sliced
      2    Cloves garlic, minced
      1 lg Green, unripe papaya, peeled
           And shredded (or substitute
           Cucumbers)
      1    Carrot, peeled and shredded
    1/4 c  Crushed fermented crab, or
           Dried shrimp
      1 ts Palm sugar or brown sugar
           Salt
      2 tb Fish sauce
           Juice of 1/2 lime, plus 1
           Lime quartered for garnish
      6    Cherry tomatoes, quartered
      8    Jumbo shrimp, in the shell
      4    Wooden skewers, soaked in
           Cold water for 30 minutes
           Oil for brushing shrimp
 
  In a large heavy bowl, or mortar and pestle, combine the chiles and
  garlic with a spoon, pressing down gently to break them down
  slightly. Add the papaya and mix, again pressing down to soften the
  shreds. Add the carrots and crab or shrimp and toss.  Add the sugar,
  salt, fish sauce, and lime juice and toss well.  Add the cherry
  tomatoes and toss to combine. Set aside.  Preheat grill. Using a
  sharp knife, cut through the shell to make a slit down the back of
  each prawn, leaving the shell on. Thread 2 prawns onto each skewer.
  Brush the prawns with oil and place on the hot grill. Grill for 1 to
  2 minutes per side, or until just cooked through. Transfer the salad
  to a serving platter or individual plates, top with the grilled
  prawns, and garnish with lime wedges.
  
  Yield: 4 servings