Grapefruit with green papaya and mussel is one of Khmer favorite appetizers *mahope sar*. Apple snail and Cherrystone is very good with this recipe also.
Grapefruit Mussel Salad
Grapefruit with green papaya and mussel is one of Khmer favorite appetizers *mahope sar*. Apple snail and Cherrystone is very good with this recipe also.
Course: SaladCuisine: CambodianDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
15
minutesCalories
479
kcalTotal time
30
minutesIngredients
2 lbs (900 gram) of mussel, scrubbed and cleaned shells
1 grapefruit
2 tablespoons fresh lime juice
1 tablespoon sugar
1/4 teaspoon salt
1 tablespoon fish sauce
1 green papaya, approx 2 lbs (900 gram), peeled, seeded and shredded, or 4 cups already shredded green papaya
A handful chopped fresh mint and sweet basil
2 hot chili pepper, chopped (option)
1/4 cup unsalted roasted peanut, crushed
Directions
- Put mussel in a large pot, pour water enough to cover the mussel and boiled till it shells opened, drained. Removed mussel meat from shells and set it a side.
- Peeled and seeded grapefruit, separate each segment into chunks bite sizes and set a side.
- In a small bowl, mix fresh lime juice with sugar, salt and fish sauce, set a side.
- In a large bowl, mix shredded green papaya, mussel, grapefruit and fresh herbs together, pour lime sauce on top and mix well.
- Top with roasted peanut and chili pepper before serve.
- Serve with sweet fish sauce
- or with Khmer favorite pickle fish dipping sauce (tirk pahok)
Recipe Video
Nutrition Facts
- Serving Size: 4g
- Calories: 479kcal
- Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 64mg
- Sodium: 1175mg
- Carbohydrates: 56g
- Fiber: 6g
- Sugar: 29g
- Protein: 33g
