Hawkers Asian Street Food Shares Family Recipe

At Hawkers Asian Street Food, Chef Allen carries on a family tradition with Green Papaya Salad and Grilled Shrimp Skewers, a recipe that has been passed down for three generations. While honoring its origins, he adds his own signature by amping up the spice in the vinaigrette to suit his bold flavor preferences. This salad stands out for its extraordinary balance, each bite offering a contrast of heat and sweetness. “It’s a dance of flavors you don’t usually get in a salad,” he says. In his family, the dish transcends seasons. Its refreshing nature is ideal for summer, while the chili-forward heat makes it a comforting staple in colder months.

Lo Family Green Papaya Salad with Grilled Shrimp Skewers
Recipe by Allen Lo, brand chef and cofounder of Hawkers

Ingredients:

Thai Chili Vinaigrette:
2 Thai bird’s eye chilis, stems removed, seeds removed if desired
2 garlic cloves
1/4 cup plus 2 tablespoons Coco Rico*
1/4 cup fish sauce
2 tablespoons water
3 tablespoons granulated sugar
1 tablespoon fresh lime juice
1 teaspoon sambal oelek

Shrimp:
16 large shrimp, peeled and deveined, tail on
Vegetable oil, to brush on shrimp and grill grates
Salt, pepper, cayenne, paprika and cumin (to taste)

Salad:
3 1/2 cups green papaya, cut into matchstick strips (or kohlrabi)
1 cup red onion, cut into matchstick strips
1/2 cup carrots, cut into matchstick strips
1/3 cup loosely packed cilantro leaves
1/3 cup loosely packed Thai basil leaves
1 1/4 cups cherry tomatoes
8 large leaves of red-tipped lettuce
1 1/4 cups European cucumbers, cut into .-inch strips
1/2 cup 1/4-inch diced mango
1/4 cup unsalted roasted peanuts, lightly crushed
1/4 cup fried shallots
Salt and freshly ground black pepper, to taste
Optional: crostini or crusty bread for serving

Preparation:
1. To prepare Thai Chili Vinaigrette, combine chilis and garlic in a food processor and process until it makes a paste, about 1 minute. Add Coco Rico, fish sauce, water, sugar, lime juice and sambal oelek and process until sugar is dissolved, about 1 minute. May be used immediately or made ahead and refrigerated in a covered container for up to 1 week.

2. To prepare the shrimp, arrange on a baking sheet and brush with vegetable oil, then sprinkle to taste with salt, pepper, cayenne, paprika and cumin. Arrange two shrimp on each skewer, leaving room between the shrimp so they will cook evenly. Grill shrimp 4 minutes, turning occasionally.

3. Combine half of vinaigrette with papaya, red onion, carrots, cilantro and Thai basil and stir. Stir in tomatoes and toss again.

4. To serve, divide lettuce between four serving plates. Top the salad with remaining vinaigrette and shrimp. Serve with cucumber, mango, peanuts and fried shallots.

* Coco Rico is a coconut-flavored Puerto Rican soda available at many international or Latin American grocery stores. If you want your vinaigrette to match the one served at Hawkers, use Huy Fong sambal oelek and Squid Brand fish sauce, available at stores selling Asian groceries.