Papaya and shrimp salad recipe

The taste of papaya and shrimp salad is very unique. Friends who have tasted it should still remember the taste of this dish. Let’s follow the editor to reminisce about it.

Papaya and Shrimp Salad

Ingredients for Papaya and Shrimp Salad

Thai papaya

Papaya and Shrimp Salad Recipe

1. Boil the shrimp in boiling water for 1 minute, remove the shells and set aside. 2. Cut the papaya in half and remove the seeds to make papaya boats. Cut the remaining half into small pieces.

2. Put the chopped papaya into the papaya boat, place the shelled prawns on top and drizzle with mayonnaise.

Tips

Features

It has a refreshing taste, is rich in vitamin C, and has a strong fruity aroma. It is a good appetizer before a meal. From the overall perspective, the carapace of fresh shrimp is transparent and shiny, the whiskers and feet are intact, the body is relatively hard, and the head section is tightly connected to the body. In general, its body shape should be complete. From the surface of the body, prawns are bluish-white, while green shrimps are bluish-green. Moreover, the surface of fresh shrimp is clean, the meat is dense and tough. It is shiny, and the cut surface is translucent. It is bluish-white. The internal organs are clear and complete. It is dark green. If the shrimp body is gray, the waist is alive, and the tail is dusty, it means that the shrimp is not fresh. Generally speaking, marine shrimps are firmer and more plump than farmed shrimps.

Life Tips

1. Check the connection between the thoracic segment and the abdominal segment. At the end of the cephalothorax of the shrimp body, there is a stomach and liver called the "brain". After the shrimp dies, it is easy to rot and decompose, which affects the tissue at the connection between the cephalothorax and the abdominal segment, making the connection between the segments loose.

2. Look at the color of the body. Various pigment cells are scattered in the dermis under the shrimp's shell, which contain carotene-based pigments, often combined with proteins in various ways. When the shrimp deteriorates and decomposes, it separates from the protein to produce astaxanthin, making the shrimp red.

3. Test the bending strength. When the shrimp is in the rigor mortis stage, the internal tissues are intact, the cells are filled with water, swollen and elastic, so they can maintain the inherent state of stretching or curling when dead. Even if external force is used to change it, it will still return to its original posture once the external force stops. When the shrimp body undergoes autolysis, the tissue becomes soft and loses this bending strength.

4. Check whether the body surface is dry. The surface of fresh shrimp is clean and feels dry to the touch. But when the shrimp is about to deteriorate, the granular cells under the carapace that secrete mucus will disintegrate, and a large amount of mucus will seep onto the body surface, which will feel greasy to the touch.