Thai Shrimp And Papaya Rice Paper Parcels - cooking recipe

Ingredients

1 1/2 lbs large cooked shrimp
6 None green onions
1 small green papaya, peeled and cut into matchsticks
1 cup bean sprouts
2 None fresh long red chili peppers, thinly sliced
1/3 cup coarsely chopped fresh cilantro
6 sheets (9 inches) round rice paper
None None FOR THE THAI DRESSING
1/4 cup lime juice
2 tbsp fish sauce
2 tbsp peanut oil
1 tbsp grated palm sugar or brown sugar
1 clove garlic, crushed

Preparation

Peel and devein the shrimp; chop the meat coarsely. Finely chop the white part of the green onions; reserve. Cut the green part of each onion into two long strips. Submerge in hot water for a few seconds to make them pliable.
For the Thai dressing, whisk all the ingredients in a small bowl.
Combine the papaya, bean sprouts, chili pepper, cilantro, dressing, shrimp and reserved chopped onion in a large bowl.
Line each cup of a 6-cup Texas muffin pan with two criss-crossed green onion strips, extending 2 inches above the edge of the cups.
Dip the rice paper sheets, one at a time, in a medium bowl of warm water until softened. Gently press on a dry tea towel to absorb excess moisture. Carefully press one sheet into each muffin cup to cover the onion strips.
Drain the excess dressing from the salad into a small bowl; reserve. Divide the salad among the rice paper cups. Fold the rice paper over to enclose the salad. Gently pull the green onion strips over the center of the parcel and tie the ends to secure.
Carefully the remove rice paper parcels from the pan. Serve with the reserved dressing. Sprinkle with fresh cilantro leaves.