Shrimp and geoduck green papaya salad
At Red 8 restaurant at the Encore Boston Harbor resort in Everett, Mass., executive chef Richard Chen updates Thai green papaya salad with the use of geoduck clam to add chewiness and extra variety.
He makes a fine paste of garlic and Thai bird chile, heats it to release the flavors and then adds shredded green papaya. That’s followed by dried shrimp, Chinese long bean and a combination of equal parts fish sauce and lime juice sweetened with palm sugar. Then he adds sliced cherry tomatoes and finally sliced geoduck that has been cured ceviche-style in lime juice and vinegar. He plates it over banana leaves and garnishes it with crushed roasted peanuts.
Price: $14.88