Description Edit

Blatjang (Malay for chutney) is usually cooked, though a few versions are served raw, like salsa. This one makes a wonderfully light and refreshing dipping sauce for seafood and poultry.

Ingredients Edit

Blatjang Edit

Shrimp Edit

Directions Edit

Blatjang Edit

  1. Scoop the papaya flesh into a food processor, leaving about ⅛ inch of flesh on the skin.
  2. Add the scallions, ginger, garlic, lemon juice, cumin, salt and pepper and pulse until chunky.
  3. Transfer the blatjang to a bowl, cover and refrigerate for at least 1 hour.
  4. Stir in the cilantro and crushed red pepper just before serving.

Shrimp Edit

  1. Light the grill or preheat the broiler.
  2. Soak eight 8-inch bamboo skewers in water.
  3. Double skewer the shrimp on 4 pairs of parallel skewers.
  4. In a mini-processor, combine the lemon juice, olive oil, scallion, garlic, ginger and coriander and process to a fine paste.
  5. Spread the paste on both sides of the shrimp.
  6. Grill or broil for 3 to 4 minutes, or until pink on both sides.
  7. Sprinkle the shrimp with the cilantro and serve with the blatjang.

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