Mmmmmmm....I love good fresh prawns. And I love bacon. What's that? Papaya sauce? O.K. I also served a beautiful cabbage salad with a little shredded chicken and toasted almonds, and some sound Riesling (2007 Rudolf Müller, Pfalz). A word on the wine, which was very reasonably priced...just off-dry, nice acidity (to
stand up to our salad), crisp apple and peaches. Great value, and a solid go to wine for our little Asian-fusion dishes here.
For the shrimp, I partially cooked bacon (low heat so it didn't crisp up too fast) and then rolled up them lil' shrampfs. Salt, pepper, sear on both sides. I had made a papaya sauce beforehand:
-finely minced ginger and lemongrass
-2 cups fresh or 1 can diced papaya
-splash of mirin
-splash of white wine
-dash of salt twist of pepper
Heat any mild-flavored oil (I used coconut oil) in a saucepan, add ginger and lemongrass and cook until softened (1-2 minutes), add papaya and cook 4-5 minutes, splash & dash & twist. Whisk it smooth or throw it in the food processor, and voila. Bomb dizz. Awesome tropical flavors with the coconut and sweet tangy papaya playing with smoky salty bacon. I sliced up some scallions to finish the plate. Happy.
For the salad (basically a Chinese Chicken Salad), I shredded, cabbage, carrots, and chicken. Tossed the chicken in a sweet sesame vinaigrette: brown sugar, rice wine vinegar, toasted sesame oil, soy sauce, and toasted sliced almonds. Tossed the cabbage and carrots with a splash of vinegar, oil, salt pepper, to the plate...and there she is. A real beaut. Awesome summer meal.
Bon Profit! (That means eat it)