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Papaya, Shrimp, and Soba Salad

Categories: Import
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.

	Papaya, Shrimp, and Soba Salad
Prep: 30 minutes Total: 30 minutes If you decide to make this dish ahead of time, add the final papaya and cilantro just before serving. Per serving: 630 calories; 34 g protein; 26 g fat; 68 g carbs; 7 g fiber. Ingredients Serves 4.
	Coarse salt
	ground pepper
8 ounces	soba noodles
1/3 cup	tamarind concentrate
2 tablespoons	light-brown sugar
1/4 cup	light olive oil
1 tablespoon	fresh lime juice
1/2 teaspoon	cayenne pepper
1 cup	fresh cilantro leaves, plus more for garnish
1 small	red onion, halved and thinly sliced
1	papaya, (about 1 pound), peeled, seeds removed, quartered lengthwise,
and thinly sliced crosswise
1/2 cup	salted peanuts, coarsely chopped
3 cloves	garlic, thinly sliced
1 pound	large shrimp, peeled and deveined
1/2 teaspoon	ground coriander
Directions In a large pot of rapidly boiling salted water, cook soba noodles until al dente according to package instructions; drain. Meanwhile, in a large bowl, whisk together tamarind, sugar, 2
tablespoons	oil, lime juice, and cayenne. Add drained noodles, cilantro,
	onion, half the papaya, and all but 3 tablespoons of the peanuts; season

with salt and pepper and toss to combine.
In a large skillet, heat the remaining 2 tablespoons oil over low. Add
garlic and cook until golden brown on both sides, about 5 minutes total.
Remove garlic chips and set aside on a paper towel. Raise heat to
medium-high; add shrimp, sprinkle with coriander, salt, and pepper, and
cook, tossing occasionally, until shrimp are just cooked through, about
3 minutes.
To serve, divide noodles and shrimp evenly among four large bowls; top
each serving with remaining papaya, peanuts, garlic chips, and cilantro.

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