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Tom yum prawns with green papaya salad
Tom yum prawns with green papaya salad
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Prep Time:
40 minutes
Cook Time:
6 minutes
Total Time:
46 minutes
Summer recipe featuring zesty tom yum prawns paired with refreshing green papaya salad.
Ingredients:
  • 40.00 ml tom yum paste
  • 36.80 gm canola oil or peanut oil
  • 40.00 ml grated palm sugar or brown sugar
  • Juice of 1 lime, plus extra lime wedges, to serve
  • 600g green prawns, peeled (tails intact), deveined
  • 48.80 gm fish sauce
  • 42.00 gm lime juice
  • 20.00 ml grated palm sugar or brown sugar
  • 1 long red chilli, seeds removed, finely chopped
  • 1 small (about 600g) green papaya
  • 1 Lebanese cucumber
  • 250g punnet cherry tomatoes, quartered
  • 4 spring onions, finely shredded
  • 125.00 ml fresh mint leaves
  • 125.00 ml fresh coriander
  • 125.00 ml Thai basil leaves
  • 35g peanuts
Instructions:
  • Mix together the tom yum paste, oil, sugar, and lime juice in a bowl. Toss in the prawns until they're fully coated. Refrigerate and let marinate for 30 minutes.
  • Prepare the salad dressing by combining fish sauce, lime juice, sugar, and chili in a screwtop jar. Shake vigorously and let it sit for a moment.
  • Peel, halve, and seed the papaya, then shred or grate it into a bowl. Slice the cucumber diagonally after removing the seeds. Combine with tomato, spring onion, and herbs, and toss together.
  • Grease a barbecue or chargrill pan and heat to medium-high. Grill prawns for 2 minutes per side until slightly charred and cooked. Toss grilled prawns with salad and dressing. Sprinkle with peanuts and garnish with lime wedges.

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