Green Papaya and Spicy Prawn Salad

Khanh Ong

Ingredients:

  • 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:

  1. Combine birdseye chilli, garlic, lime juice, peanut oil and prawns.
  2. In a hot pan cook the prawns until beautiful and orange about 2-3 minutes each side.
  3. In a large mixing bowl add the papaya and prawns.
  4. In a mortar and pestle pound palm sugar, shallots, long red chili until a rough paste forms, add fish sauce and lime.
  5. Add in grape tomatoes and bruise them gentle.
  6. Pour over the mixing bowl and add the herbs.
  7. Toss well and top with peanuts and fried shallots.

Similar Recipes

Honey Herbed Carrots

Honey Herbed Carrots

Join Elena Duggan as she creates her Honey Herbed Carrots recipe. Tune in to The Market kitchen each weekday on Channel 10.

Lemon Grass Chicken Banh Mi

Lemon Grass Chicken Banh Mi

Join Khanh Ong as he creates his Lemon Grass Chicken Banh Mi recipe. Tune in to The Market kitchen each weekday on Channel 10.

Rosemary Lamb with Grilled Peaches

Rosemary Lamb with Grilled Peaches

Join Khanh Ong as he creates his Rosemary Lamb with Grilled Peaches recipe. Tune in to The Market kitchen each weekday on Channel 10.

Caramelised Onion Relish

Caramelised Onion Relish

Join Elena Duggan as she creates her Caramelised Onion Relish recipe. Tune in to The Market kitchen each weekday on Channel 10.

Cacia e Pepe

Cacia e Pepe

Join Khanh Ong as he creates his Cacia e Pepe recipe. Tune in to The Market kitchen each weekday on Channel 10.

Print Friendly, PDF & Email