iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Eggplant-and-Bulgur-Stuffed Vegetables

Ingredients:
1 (1 1/2-lb) eggplant
8 small round tomatoes (about 2 1/2 inches in diameter; 2 1/2 lb total)
1 3/4 teaspoons salt
4 small zucchini (1 1/2 lb), halved lengthwise
1 large onion, chopped (2 cups)
6 tablespoons extra-virgin olive oil plus additional for brushing vegetables
2/3 cup medium bulgur
1/2 teaspoon sugar
1/2 teaspoon ground allspice
3/4 teaspoon black pepper
1/3 cup dried currants
4 small (not baby) yellow or orange bell peppers with stems (2 lb total), halved lengthwise through stem, then ribs and seeds discarded
1/4 cup chopped fresh flat-leaf parsley
a well-seasoned 12-inch cast-iron skillet

Instructions:
Heat skillet over moderate heat until hot, then cook eggplant, turning occasionally with tongs, until blackened on all sides and tender, 35 to 45 minutes. Transfer to a cutting board. When cool enough to handle, peel eggplant, then cut flesh into 1/2-inch pieces.
While eggplant cooks, core tomatoes and cut off top 1/2 inch from each. Cut tops into 1/4-inch dice and set aside. Scoop out insides of tomatoes with a melon-ball cutter or a spoon into a medium-mesh sieve set over a bowl, leaving shells intact. Force pulp and juice through sieve, discarding seeds. Add enough water to juice to total 2 cups and set aside. Sprinkle tomato shells with 1/4 teaspoon salt, then invert onto a rack set in a shallow baking pan and drain 20 minutes.
Scoop flesh from zucchini halves into a bowl using a melon-ball cutter or spoon, leaving 1/4-inch-thick shells. Coarsely chop flesh and set aside.
Cook chopped zucchini and onion in 1/4 cup oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 5 to 7 minutes. Add bulgur, sugar, allspice, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until bulgur is coated, about 1 minute. Add juice mixture, diced tomatoes, and currants and bring to a boil. Remove from heat and cover skillet, then let stand until liquid is absorbed and bulgur is tender, about 10 minutes.
While bulgur stands, put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
Arrange tomato and zucchini shells, cut sides up, in an oiled 15- by 10-inch shallow baking pan. Brush insides of shells with oil and sprinkle with 1/4 teaspoon pepper (total), then sprinkle zucchini only with 1/4 teaspoon salt. Put bell pepper halves in an oiled 13- by 9-inch baking pan, then brush insides with some oil and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Stir eggplant pieces, 2 tablespoons parsley, and salt and pepper to taste into bulgur mixture. Spoon stuffing into vegetable shells, then drizzle stuffing with remaining 2 tablespoons oil and cover pans loosely with foil.
Bake, switching position of pans halfway through baking, until vegetable shells are just tender but not falling apart, 20 to 30 minutes for tomatoes and zucchini and 30 to 40 minutes for bell peppers. Cool vegetables to room temperature, about 30 minutes. Sprinkle with remaining 2 tablespoons parsley just before serving.
Strawberry Clouds

Ingredients:
3 large egg whites, at room temperature 30 minutes
1 cup plus 2 tablespoons sugar
1/2 teaspoon ground cardamom
1 lb strawberries, trimmed and thinly sliced lengthwise (3 cups)
3/4 cup well-chilled heavy cream
parchment paper

Instructions:
Put oven rack in middle position and preheat oven to 190°F.
Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Reduce mixer speed to medium and add 3/4 cup sugar, a little at a time, beating, then continue to beat until whites hold stiff glossy peaks.
Line a baking sheet with parchment paper and spoon a small dollop of meringue on each corner of parchment, then invert parchment to secure to baking sheet. Using a serving spoon, form meringue into 6 mounds about 2 inches apart on parchment. Using a soupspoon, lightly press down and swirl center of each meringue to spread out slightly, into a 3 1/2- to 4-inch round, and create a 1 1/2- to 2-inch-wide indentation in center.
Bake meringues until dry but still white, about 2 hours, then cool meringues in turned-off oven (with door closed) 1 hour. (Meringues will be crisp on outside and slightly soft in center.) Cool meringues completely on baking sheet on a rack.
While meringues cool, bring 5 tablespoons sugar, 1/4 cup water, and 1/4 teaspoon cardamom to a boil in a small heavy saucepan, stirring until sugar is dissolved. Pour cardamom syrup over strawberries in a heatproof bowl and stir gently to combine.
Just before serving, beat cream with 1 tablespoon sugar and 1/4 teaspoon cardamom in a clean bowl using clean beaters until it just holds stiff peaks.
Peel meringues from parchment and put on 6 plates, then spoon about 1/4 cup berries with syrup into each indentation. Spoon whipped cream over berries and top with another 1/4 cup berries with syrup. Serve strawberry clouds immediately.
Smoked Black Bass

Ingredients:
1 (10-lb) bag hardwood charcoal
4 large brown-paper grocery bags, opened flat (at least 37 by 17 inches)
3 (38- by 18-inch) sheets unglazed butcher paper
1/2 tablespoon salt
1 teaspoon black pepper
1/2 cup chopped fresh cilantro
4 large garlic cloves, thinly sliced
4 scallions (white and pale green parts only), finely chopped
3 tablespoons extra-virgin olive oil
2 (2- to 2 1/2-lb) whole black bass or sea bass, cleaned and scales removed
1 lime, halved
Accompaniment: lime wedges
a 22-inch-wide kettle grill; a chimney starter; grilling mitts; 2 long sturdy metal grilling spatulas

Instructions:
Remove top grill rack from grill (leaving bottom rack for coals) and open vents on bottom of grill. Light charcoal in chimney starter and let burn 10 minutes. Carefully pour hot coals evenly over 2 opposite sides of bottom rack, leaving free of coals a trough down middle of bottom rack. Carefully pour remaining (unlit) charcoal over lit coals, banking them to the sides to maintain trough in middle. Let coals burn, uncovered, until smoldering (coals will turn from white to gray), about 1 hour.
Stack opened paper bags on a work surface, then stack butcher-paper sheets on top. Turn stack so a long side of paper is nearest you.
Stir together salt, pepper, cilantro, garlic, scallions, and oil in a small bowl.
Rinse fish and pat dry, then cut 3 diagonal slashes on both sides of each fish. If necessary, trim tails so that each fish is no more than 13 inches long.
Arrange fish flat lengthwise, side by side (head to tail) in middle of top sheet of stacked butcher paper.
Squeeze lime juice over both sides of fish, then rub fish all over with cilantro mixture, being sure to rub mixture into slashes and all over inner cavities.
Wrap fish in top sheet of butcher paper, overlapping long edges, then folding ends over fish. Turn package upside down to help keep closed, then wrap in second sheet of butcher paper in same manner. Turn package over again. Continue to wrap and turn fish in butcher paper and then brown bag sheets, 1 sheet at a time. Tuck short end of last few sheets inside ends of package to close.
When coals are ready, fill a sink with water and immerse fish package for 1 minute to soak completely, then transfer to a shallow baking pan. Wearing protective mitts, transfer fish package to trough in coals, setting pan aside. Shovel smoldering coals from sides over package using spatulas, burying it as well as possible.
Cook fish 30 minutes. (Some of paper will burn. If paper flames, cover grill briefly.)
Wearing mitts and using both spatulas, carefully uncover package (douse any flames with water if necessary) and transfer to baking pan. Open package (use scissors if necessary) and fillet fish onto a warm platter. Serve with lime wedges.
Tapenade-Filled Burgers

Ingredients:
2 1/4 pound lean ground beef chuck
9 tablespoons black or green olive tapenade (sometimes labeled "olive paste")
3/4 teaspoon salt
1 teaspoon black pepper
6 grilled or toasted hamburger buns or kaiser rolls
Accompaniments: mayonnaise; coarse-grain mustard; thinly sliced red onion; thinly sliced sweet gherkin pickles; about 2 cups baby romaine lettuce

Instructions:
Divide beef into 6 portions. Divide 1 portion in half, then flatten 1 half into a 4-inch patty and form a 1/4-inch rim around patty. Spread 1 1/2 tablespoons of tapenade onto patty within rim. Flatten remaining half into a 4-inch patty, then lay on top of tapenade-covered half and pinch edges together to seal. Pat side to form a straight-sided edge and transfer to a large tray. Make 5 more tapenade patties in same manner and transfer to tray, then refrigerate patties, covered, until ready to grill.
Prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas); see "<"">Grilling Procedure< >."
Sprinkle patties on both sides with salt and pepper. Lightly oil grill rack, then grill patties (covered only if using a gas grill), turning over once, 3 minutes total for medium-rare. (Burgers will continue to cook slightly after being removed from grill.)
Spread mayonnaise and mustard on buns, then assemble burgers with onion, pickles, and romaine.
Classic Havana Frittata

Ingredients:
1 large ripe plantain, cut into 1/2-inch cubes, 1 medium baking potato, peeled and cut into 1/2-inch cubes, Canola oil, 8 large eggs, 1/2 cup heavy cream, 1 teaspoon sweet paprika, Salt and pepper to taste, 3 tablespoons olive oil, 2 tablespoons butter, 1 large yellow onion, diced

Instructions:
1. Deep-fry the plantain and potato separately in the canola oil until golden brown.
2. In a large bowl, whisk together the eggs and heavy cream; add the paprika, salt, and pepper.
3. Place the olive oil and butter in a 10-inch sauté pan with an ovenproof handle over medium-high heat. When the butter has melted, add the onion and sauté until brown.
4. Add the plantain and potato to the egg mixture, then pour it into the pan. Cook for 5 minutes, scraping the pan regularly so the bottom sets.
5. Place under a broiler until golden brown, 7 to 10 minutes. Serve with a simple mesclun salad (optional).
Grilled Sweetbreads

Ingredients:
1 lb sweetbreads
1 gallon cold water
1 cup distilled white vinegar
2 tablespoons salt
2 tablespoons extra-virgin olive oil
Accompaniment: chimichurri sauce
4 (12-inch) wooden skewers
soaked in warm water 1 hour

Instructions:
Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes. Drain sweetbreads in a colander, then transfer to a bowl of ice and cold water to cool.
While sweetbreads are cooling, prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas; see "Grilling Procedure").
Drain sweetbreads, then pat dry gently and separate into roughly 1 1/2-inch pieces (about 20) using your fingers. Toss sweetbread pieces with oil in a bowl, then thread onto skewers (about 5 pieces on each). Season with salt and pepper.
Grill sweetbreads on lightly oiled grill rack (covered only if using a gas grill), turning occasionally, until golden brown, 5 to 7 minutes total. Transfer to a platter and let stand, loosely covered with foil, 5 minutes.
Ash-Roasted Batatas with Lime-Cumin Butter

Ingredients:
4 medium batatas (about 2 lb total), rinsed and dried
1 stick (1/2 cup) unsalted butter, softened
1 tablespoon fresh lime juice
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons cumin seeds, toasted and cooled
1/4 teaspoon salt
1/4 teaspoon black pepper
"12-inch-wide heavy-duty foil; a chimney starter and a charcoal grill (or see cooks note
below); long metal tongs"

Instructions:
Tear off 4 (2-foot-long) sheets of heavy-duty foil and stack. Arrange batatas in 1 layer on top in center. Working with top sheet of foil, fold each side of foil over batatas to enclose, then turn package a quarter turn and fold over each side of second sheet of foil to enclose. Repeat folding with remaining 2 sheets of foil, turning package a quarter turn before each layer.
Open vents on bottom of grill and remove top grill rack, leaving bottom rack in place. Light charcoal in chimney starter, then pour out onto bottom rack, using tongs to clear a space in center of rack just large enough for foil package. Put package in cleared space and arrange lit coals around package. (Do not put coals underneath or on top of package.)
Roast batatas, turning package over every 10 minutes, checking and adding charcoal to keep a steady heat around package, until a sharp paring knife inserted halfway into a batata passes through easily but with slight resistance, 45 to 50 minutes.
While batatas are roasting, stir together butter, lime juice, parsley, cumin, salt, and pepper in a small bowl with a fork until combined well. 3Unwrap batatas carefully. When cool enough to handle, peel and cut crosswise into 1/2-inch-thick slices. Season batatas with salt and pepper and serve with lime-cumin butter.
Batatas can be roasted (instead of grilled), wrapped in 1 layer of foil, in middle of a preheated 400°F oven 1 1/4 to 1 1/2 hours.
Pineapple Sangria

Ingredients:
3 cups pineapple juice
1 bottle dry white wine, such as Chardonnay or Sauvignon Blanc
1 cup brandy (pear brandy is nice but not required)
1 ripe pineapple, cut into 1-inch chunks
1 cup pineapple soda
1 bunch fresh mint, roughly chopped
1 orange
sliced

Instructions:
In a pitcher, combine the juice, wine, brandy, pineapple, and soda with ice and stir. Pour into large wineglasses and garnish with the mint and orange.
Yogurt Mousse with Apricot Sauce

Ingredients:
1 1/2 teaspoons unflavored gelatin (from 1 envelope)
1 cup whole milk
1/2 vanilla bean, halved lengthwise
1/2 cup sugar
1 (4- by 1-inch) strip fresh lemon zest
1 (32-oz) container well-stirred whole-milk yogurt
3/4 cup chilled heavy cream
1/2 vanilla bean, halved lengthwise
1/2 cup sugar
1/4 cup water
1 lb fresh apricots, quartered and pitted
1 teaspoon fresh lemon juice
or to taste

Instructions:
Drain yogurt in a paper-towel-lined sieve set into a bowl in refrigerator, discarding liquid occasionally, 8 hours, then transfer to a clean bowl. Sprinkle gelatin over 1/4 cup milk in a small bowl and let stand 1 minute to soften.
Scrape seeds from vanilla bean pod into remaining 3/4 cup milk in a 1-quart heavy saucepan, then add pod, sugar, and zest and bring to a simmer over moderate heat, stirring until sugar is dissolved. Stir in gelatin mixture until dissolved. Pour through a fine-mesh sieve set into a metal bowl, discarding solids, then set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring frequently, until cool, about 10 minutes.
Add milk mixture gradually to yogurt, whisking. Beat cream with an electric mixer at high speed until it just holds soft peaks, then fold into yogurt mixture gently but thoroughly. Chill mousse, covered, folding twice in first 20 minutes, until set, about 2 hours.
Scrape seeds from vanilla bean pod into a 2-quart heavy saucepan, then add pod, sugar, water, apricots, and 1 teaspoon lemon juice and cook, uncovered, over moderate heat, stirring frequently and skimming off any foam, until fruit is tender, 8 to 12 minutes. Cool to room temperature, about 30 minutes. Add lemon juice to taste and discard pod. Serve sauce topped with mousse.
Fish Fillets with Olives and Oregano

Ingredients:
4 (1 1/4-inch-thick) pieces white-fleshed skinless fish fillets, such as halibut (6 oz each)
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
4 very thin lemon slices
1/2 cup dry white wine
1/3 cup pitted brine-cured green olives such as picholine, halved lengthwise (2 oz)
1 to 1 1/2 teaspoons fresh lemon juice
2 tablespoons finely chopped fresh oregano or 3/4 teaspoon dried oregano, crumbled
a 2 1/2-qt shallow ceramic or glass baking dish

Instructions:
Put oven rack in upper third of oven and preheat oven to 450°F.
Pat fish dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear fillets, skinned sides down, until browned well, 3 to 4 minutes. Transfer, seared sides up, to baking dish (reserve skillet), then top each fillet with a slice of lemon.
Add wine to skillet and bring to a boil, scraping up any brown bits. Boil 30 seconds, then pour around fish. Scatter olives around fish and bake, uncovered, until fish is just cooked through, 8 to 12 minutes.
Transfer fish to a platter, then whisk lemon juice, oregano, and remaining 2 tablespoons oil into cooking liquid in baking dish. Season sauce with salt and pepper and spoon over fish.
Ricotta Puddings with Glazed Rhubarb

Ingredients:
1 cup whole-milk ricotta (8 3/4 oz)
1 whole large egg plus 1 large yolk
1/4 cup sour cream
2 tablespoons sugar
2 tablespoons heavy cream
2 tablespoons mild honey
1/8 teaspoon salt
1/2 teaspoon finely grated fresh lemon zest
3 1/2 tablespoons sugar
1/2 teaspoon cornstarch
1/2 lb fresh rhubarb stalks (about 2), cut diagonally into 1/4-inch-thick slices
a muffin pan (preferably nonstick) with 6 (1/2-cup) muffin cups

Instructions:
Put oven rack in middle position and preheat oven to 325°F. Lightly oil muffin cups.
Blend together all pudding ingredients in a blender until smooth, then divide batter among muffin cups.
Stir together sugar and cornstarch in a 9- to 10-inch glass or ceramic pie plate. Add rhubarb and toss to coat, then spread in one layer.
Bake puddings and rhubarb, side by side, carefully turning rhubarb over once halfway through cooking, until puddings are just set and edges are pale golden, 35 to 45 minutes. Remove puddings and rhubarb from oven at the same time. Set rhubarb aside and cool puddings in muffin pan on a rack 5 minutes (puddings will sink slightly).
Run a thin knife around edge of each pudding, then invert a platter over pan and invert puddings onto platter. Transfer puddings, right side up, to plates and serve topped with rhubarb and its juices.
Chicken in Spicy Coconut Sauce

Ingredients:
3 pound chicken drumsticks and thighs
2 teaspoons salt
2 rounded tablespoons tamarind from a pliable block
1/2 cup hot water
1 cup chopped shallots (4 large)
10 (5 1/2-inch) fresh Holland red chiles, sliced crosswise (1 cup), including seeds
1 tablespoon chopped peeled fresh ginger
2 teaspoons chopped peeled turmeric (fresh or thawed frozen) or 1 teaspoon ground turmeric
1 teaspoon ground cumin
2 teaspoons ground coriander
2 fresh lemongrass stalks, 1 or 2 outer leaves and all but lower 6 inches discarded
6 cups well-stirred canned unsweetened coconut milk (48 fl oz; not low-fat)
1 (1-inch) piece galangal (fresh or thawed frozen), sliced crosswise
2 teaspoons packed dark palm sugar or dark brown sugar

Instructions:
Rub chicken with salt and let stand at room temperature 30 minutes.
While chicken stands, gently mash tamarind with hot water in a bowl using your fingertips until pulp is softened, then force with a rubber spatula through a medium-mesh sieve into a small bowl, discarding solids. Pulse shallots, chiles, ginger, and turmeric with cumin and coriander in a food processor until finely chopped. Lightly smash lemongrass stalks with bottom of a heavy skillet.
Stir together coconut milk, tamarind purée, shallot mixture, lemongrass, galangal, and palm sugar in a 6- to 7-quart wide heavy pot. Add chicken and bring to a simmer over moderately high heat, stirring frequently, then reduce heat and gently simmer, partially covered, until very tender, 40 to 45 minutes. Transfer chicken with tongs to a bowl and simmer sauce, uncovered, stirring frequently, until thickened and reduced to about 4 cups, 20 to 25 minutes. Remove from heat and let stand 5 minutes, then skim off any fat if desired. Discard lemongrass and season sauce with salt. Add chicken and stir to coat.
Grilled Lemon-Coriander Chicken

Ingredients:
3/4 cup loosely packed fresh cilantro sprigs
1/4 cup olive oil
2 shallots, chopped (1/2 cup)
1 large garlic clove, chopped
1 teaspoon finely grated fresh lemon <"">zest<
2 teaspoons fresh lemon juice
1 fresh serrano chile, minced, including seeds
1 teaspoon ground coriander
1 teaspoon sugar
3/4 teaspoon salt
1 (3- to 3 1/2-lb) chicken, rinsed and patted dry
1/4 teaspoon black pepper
1 tablespoon unsalted butter, melted and cooled
kitchen string; a large chimney starter (if using charcoal); an instant-read thermometer

Instructions:
Purée cilantro, oil, shallots, garlic, lemon zest and juice, chile, coriander, sugar, and 1/2 teaspoon salt in a food processor until it forms a paste. Leave any fat in opening of chicken cavity and sprinkle cavity with pepper and remaining 1/4 teaspoon salt. Starting at cavity end, gently slide an index finger between skin and flesh of breast and legs to loosen skin (be careful not to tear skin). Using a small spoon, slide cilantro purée under skin over breast and drumsticks, using your finger on outside of skin to push purée out of spoon and distribute evenly. Tie legs together with kitchen string and tuck wing tips under. Brush outside of chicken all over with butter.
Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see "<"">Grilling Procedure< >."
To cook chicken using a charcoal grill: Lightly oil grill rack, then put chicken on rack with no coals directly underneath and cook, covered with lid, until thermometer inserted into fleshy part of thigh (do not touch bone) registers 170°F, 40 to 50 minutes. (Add more briquettes during grilling if necessary to maintain heat.) Transfer chicken to a platter and let stand 15 minutes.
To cook chicken using a gas grill: Lightly oil grill rack, then put chicken above shut-off burner. Grill, covered with lid, turning chicken 180 degrees halfway through cooking if using a 2-burner grill, until thermometer inserted into fleshy part of thigh (do not touch bone) registers 170°F, 35 to 45 minutes.
Roasted-Pepper Salad

Ingredients:
2 lb mixed bell peppers, tender-roasted and cut lengthwise into 1/4-inch- wide strips
3 tablespoons white balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons capers in brine, rinsed and drained
2 tablespoons chopped fresh basil

Instructions:
Toss together all ingredients and let stand, covered, 1 hour for flavors to develop.
Spicy Red-Pepper and Eggplant Confit

Ingredients:
2 lb red bell peppers,tender-roasted
1 (1 1/2-lb) eggplant, peeled and cut into 1-inch pieces
4 large garlic cloves, smashed
1 (28-oz) can whole tomatoes in juice, drained and coarsely chopped
1 cup extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon dried hot red-pepper flakes

Instructions:
Put oven rack in middle position and preheat oven to 400°F.
Cut peppers into 1-inch pieces. Toss together all ingredients in a large roasting pan, then spread evenly. Roast, stirring occasionally, until vegetables are very tender, about 1 hour. Cool before serving.
Green-Papaya Salad

Ingredients:
2 teaspoons belacan (shrimp paste)*
3 (5 1/2-inch) fresh Holland red chiles*, sliced, including seeds
1/2 teaspoon sugar
1/4 oz small dried shrimp* (1 tablespoon)
3/4 teaspoon salt
1 large shallot, halved lengthwise, then thinly sliced crosswise (1/4 cup)
1 (1 1/2-lb) piece green papaya* or 1 1/2 lb seedless cucumber (1 to 2; usually plastic-wrapped)
3 tablespoons fresh lime juice
2 1/2 teaspoons sugar
a mini food processor; an adjustable-blade slicer fitted with julienne attachment

Instructions:
Put oven rack in middle position and preheat oven to 350°F.
Wrap belacan tightly in foil and bake 10 minutes. Open foil carefully and cool belacan to room temperature, about 15 minutes. Crumble belacan into mini food processor and finely purée with chiles and sugar.
Soak shrimp in 1 cup hot water in a bowl until soft, about 10 minutes.
While shrimp soak, stir together salt and 1 cup cold water until salt is dissolved, then add shallot and soak 5 minutes. Drain shallot in a sieve and pat dry.
Drain shrimp in a colander and pat dry. Pulse shrimp in cleaned mini processor until finely ground.
Peel, halve, and seed papaya (or cucumber). Cut into large pieces, then cut into 1/8-inch-thick matchsticks with slicer.
Stir together lime juice, sugar, and 1 tablespoon sambal belacan in a large serving bowl until sugar is dissolved. Add shrimp, shallot, and papaya, tossing to combine well.
*Available at Southeast Asian markets and templeofthai.com.