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.
- 2 ripe medium papayas, halved and seeded
- 2 scallions, white only, minced
- 1 tablespoon minced fresh ginger
- 1 garlic clove, minced
- 2 teaspoons fresh lemon juice
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon freshly ground white pepper
- 2 tablespoons minced cilantro
- ¼ teaspoon crushed red pepper
- 1½ pounds medium shrimp, shelled and deveined
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 scallion, chopped
- 1 garlic clove, crushed
- 1 x ½-inch piece of fresh ginger, peeled and chopped
- ½ teaspoon ground coriander
- 1 tablespoon chopped cilantro
- Scoop the papaya flesh into a food processor, leaving about ⅛ inch of flesh on the skin.
- Add the scallions, ginger, garlic, lemon juice, cumin, salt and pepper and pulse until chunky.
- Transfer the blatjang to a bowl, cover and refrigerate for at least 1 hour.
- Stir in the cilantro and crushed red pepper just before serving.
- Light the grill or preheat the broiler.
- Soak eight 8-inch bamboo skewers in water.
- Double skewer the shrimp on 4 pairs of parallel skewers.
- In a mini-processor, combine the lemon juice, olive oil, scallion, garlic, ginger and coriander and process to a fine paste.
- Spread the paste on both sides of the shrimp.
- Grill or broil for 3 to 4 minutes, or until pink on both sides.
- Sprinkle the shrimp with the cilantro and serve with the blatjang.