Green Papaya and Spicy Prawn Salad
Khanh OngIngredients:
- 2 birds eye chilli finely diced
- 2 cloves of garlic crushed
- 1 tbsp of lime juice
- 1 tbsp peanut oil
- 300g prawns peeled and deveined
- 1 medium green papaya shredded
- 1 tbsp palm sugar
- 2 shallots thinly sliced
- 1 long red chili
- 1 1⁄2 tbsp fish sauce
- 1 tbsp lime juice and zest of the lime
- 100g grape tomatoes
- 1⁄2 a packed cup of thai basil
- 1⁄2 a packed cup of coriander
- 1⁄2 a packed cup of mint
- 1 tbsp crushed roasted peanuts
- 2 tsp fried shallots
To Serve:
- Lime wedge
Method:
- Combine birdseye chilli, garlic, lime juice, peanut oil and prawns.
- In a hot pan cook the prawns until beautiful and orange about 2-3 minutes each side.
- In a large mixing bowl add the papaya and prawns.
- In a mortar and pestle pound palm sugar, shallots, long red chili until a rough paste forms, add fish sauce and lime.
- Add in grape tomatoes and bruise them gentle.
- Pour over the mixing bowl and add the herbs.
- Toss well and top with peanuts and fried shallots.
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