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Papaya Dipping Sauce

Makes 3½ cups

This recipe makes a great salad dressing, especially for fresh fruit salads, as well as a perfect dipping sauce for fried shrimp, battered and fried vegetables, tempura, and just about anything else you can think of.

Find this recipe and more in Chef Paul Prudhomme's Kitchen Expedition.

¼ cup chopped onion
1 (1-pound) ripe papaya, peeled and chopped, including the seeds, about 1� cups
2 tablespoons sugar
½ cup sweet rice wine vinegar
2 tablespoons white balsamic vinegar
1 tablespoon cane vinegar
1 cup cotton seed oil or vegetable oil
1 teaspoon salt
¼ teaspoon white pepper
how to prepare

Combine all the ingredients in a blender or food processor and process until well blended and smooth, with the consistency of a thin mayonnaise.  Serve at room temperature, and refrigerate any leftover sauce.


Copyright © 1996 by Paul Prudhomme

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