This light and lovely prawn salad shines with elements of green papaya and fresh herbs.
Ingredients
- 1 cup (65g) shredded coconut
- 20 (about 650g) large green king prawns, peeled leaving tails intact, deveined
- 1 1/2 tablespoons finely chopped palm sugar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1/2 green papaya (see note), peeled, seeded, cut into matchsticks
- 250g punnet red grape tomatoes, halved
- 2 cups (110g) bean sprouts
- 2 red birdseye chillies, seeded, thinly sliced
- 1 bunch coriander, leaves picked
- 1 bunch mint, leaves picked
- 1 bunch Thai basil, leaves picked
- 1/2 cup (75g) roasted peanuts, coarsely chopped
- 2 tablespoons peanut oil
Method
- Step 1Place the coconut on a plate. Roll the prawns in the coconut and press down to coat thoroughly. Place in the fridge to chill.
- Step 2Meanwhile, to make the dressing, combine the sugar, fish sauce, lime juice and sesame oil in a jug and stir until sugar dissolves.
- Step 3Place the papaya, tomatoes, bean sprouts, chilli, coriander, mint, basil and half the peanuts in a large bowl. Gently toss to combine.
- Step 4Heat the peanut oil in a large frying pan over medium heat. Add the coconut-coated prawns and cook for 1-2 minutes each side or until prawns are golden brown and curl.
- Step 5Add the dressing to the papaya salad and toss to combine. Spoon salad evenly among serving plates. Top with prawns and sprinkle with remaining peanuts. Serve immediately.
Nutrition
2080 kj
Energy
32g
Fat Total
12g
Saturated Fat
32g
Protein
895.52mg
Sodium
12g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
Notes
Green papaya is available from greengrocers and Asian supermarkets.
- Author: Sarah Hobbs
- Image credit: Chris Chen
- Publication: Notebook:
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