Tom yum prawns with green papaya salad

Cooking Salads Tom yum prawns with green papaya salad

Spicy tom yum prawns are perfectly complemented by zest green papaya salad in this summer recipe.

Lables: Egg free Gluten free Lactose free Milk free Wheat free
  1. Combine tom yum paste, oil, sugar and lime juice in a bowl. Add prawns and turn to coat. Cover and marinate in the fridge for 30 minutes.
  2. Meanwhile, for the salad, combine fish sauce, lime juice, sugar and chilli in a screwtop jar. Shake well, then set aside.
  3. Peel papaya and halve, discarding seeds, then finely shred or grate and place in a bowl. Halve cucumber lengthways, remove seeds, then thinly slice on the diagonal. Add to bowl with tomato, spring onion and herbs, and toss to combine.
  4. Lightly grease a barbecue or chargrill pan and preheat to medium-high. Cook prawns for 2 minutes each side or until lightly charred and just cooked. Add to salad with the dressing and toss to combine. Top with peanuts and serve with extra lime wedges.

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2 tbsp tom yum paste
2 tbsp canola oil or peanut oil
2 tbsp grated palm sugar or brown sugar
Juice of 1 lime, plus extra lime wedges, to serve
600g green prawns, peeled , deveined
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp grated palm sugar or brown sugar
1 long red chilli, seeds removed, finely chopped
1 small green papaya
1 Lebanese cucumber
250g punnet cherry tomatoes, quartered
4 spring onions, finely shredded
1/2 cup fresh mint leaves
1/2 cup fresh coriander
1/2 cup Thai basil leaves
1/4 cup roasted peanuts, roughly chopped

Adv

Autors
Preparation time
40
Cooking time
6
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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