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Green papaya salad with chilli prawns
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Elevate your salad with vibrant tropical papaya.
Ingredients:
  • 18.20 gm peanut oil
  • 500g green prawns, peeled (tails intact), deveined
  • 100g dried rice vermicelli noodles
  • 1/2 medium green papaya, peeled, deseeded, grated (see note)
  • 1 eschalot, thinly sliced
  • 100g grape tomatoes, halved
  • 250.00 ml beansprouts
  • 125.00 ml fresh coriander leaves
  • 125.00 ml fresh mint leaves
  • 125.00 ml fresh Thai basil leaves
  • 48.80 gm fish sauce
  • 42.00 gm lime juice
  • 16.00 gm brown sugar
Instructions:
  • In a bowl, mix together chilli, lime juice, garlic, and oil. Add prawns and toss to evenly coat. Cover with plastic wrap and refrigerate for 30 minutes, if possible.
  • Place noodles in a heatproof bowl and cover them with boiling water. Let them sit for 10 minutes. Drain the noodles, then rinse them under cold water and drain again.
  • Prepare the dressing by combining fish sauce, lime juice, and sugar in a screw-top jar. Seal the lid tightly and shake well to mix.
  • Combine papaya, eschalot, tomato, beansprouts, coriander, mint, basil, and noodles in a bowl. Drizzle with dressing and toss together.
  • Preheat a frying pan over high heat and cook prawns, turning occasionally, for 3 to 4 minutes until they turn pink and are cooked through.
  • Split the papaya mixture among plates, then add the prawns on top before serving.

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