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Prawn & papaya salad
Prawn & papaya salad
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Total Time:
30 minutes
Vibrant Thai-style salad bursting with fresh flavors and spicy chili heat.
Ingredients:
  • 50 g unsalted peanuts
  • 3 cloves of garlic
  • 400 g peeled king prawns deveined
  • 4 ripe tomatoes
  • groundnut oil
  • 1-2 fresh red Thai chillies
  • 3 limes
  • 3 tablespoons fish sauce
  • runny honey
  • 1 cucumber
  • 650 g green papaya (or ½ large white cabbage)
  • 4 spring onions
  • ½ a bunch of fresh Thai basil
  • ½ a bunch of fresh coriander
Instructions:
  • - Toast peanuts in a dry pan over medium-high heat, then set aside. - Slice 2 cloves of garlic, chop most prawns and tomatoes. - Heat 1 tablespoon of oil in the pan, sauté garlic for 1 minute. - Add whole prawns, cook until pink, then add chopped prawns. - Stir in tomatoes, cook until softened. - Remove from heat and let it cool. - Deseed chillies, peel garlic, and roughly chop. Pound in a mortar with half of the toasted peanuts. - Add lime juice, fish sauce, and honey, mix well. - Adjust taste with more lime or honey. - Halve cucumber, scoop out seeds, and finely slice. - Shred green papaya or cabbage, add to dressing. - Slice spring onions, chop basil, add to the bowl with coriander. - Mix in the prawn mixture, toss. - Top with remaining peanuts before serving with lime wedges.

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