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`This is a wonderful summertime recipe,' says Clark Fasier, co-chef/co-owner of Arrows restaurant. `The papaya and carrot salad is something we really enjoyed in Thailand.

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``Most people don't seem to think of using unripe papaya, which is essentially what green papaya is, but for this salad it's perfect,' he continues. `Shrimp fritters are also common in Thailand; we thought lobster would be a perfect adaptation.'


1 ripe papaya

1 green papaya

4 large carrots

Juice of 1 lime

1 tablespoon rice wine vinegar

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1 tablespoon sugar

1 bunch fresh cilantro, finely chopped (save a few whole leaves)

Peel both papayas and slice them thinly. Transfer fruit to a bowl. Peel and shred carrots, and add them to the papayas. Toss papaya-carrot mixture with remaining ingredients.

Divide salad among 4 salad plates, and set them aside. Reserve some whole cilantro leaves.


1/2 cup flour

1/4 teaspoon salt

2 teaspoons baking powder

1/2 cup milk

1 egg, lightly beaten

Meat from 1 whole cooked lobster, chopped

1 cup fresh corn kernels

Freshly ground black pepper, to taste

Vegetable oil, for pan

In a mixing bowl, combine flour, salt, and baking powder.

In another, smaller bowl, stir together milk and egg. Gradually add milk mixture to the flour, just until the mixture is smooth. Stir in the lobster, corn, and pepper.

Heat a large, nonstick skillet, and add enough oil just to cover the bottom. (The batter will be fried as 4 large fritters.)

Ladle the batter into the skillet. Fritters should be about 3 inches wide. Fry them for 3 minutes on one side, 2 minutes on the other.

Set a fritter on each of the four plates, garnish with the reserved cilantro leaves, and serve at once. Serves 4.

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