Green papaya salad with coconut prawns

Cooking Salads Green papaya salad with coconut prawns

This light and lovely prawn salad shines with elements of green papaya and fresh herbs.

Lables: Egg free Gluten free Lactose free Milk free Wheat free
  1. Place the coconut on a plate. Roll the prawns in the coconut and press down to coat thoroughly. Place in the fridge to chill.
  2. Meanwhile, to make the dressing, combine the sugar, fish sauce, lime juice and sesame oil in a jug and stir until sugar dissolves.
  3. Place the papaya, tomatoes, bean sprouts, chilli, coriander, mint, basil and half the peanuts in a large bowl. Gently toss to combine.
  4. Heat 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.
  5. Add 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.

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1 cup shredded coconut
20 large green king prawns, peeled leaving tails intact, deveined
1 1/2 tbsp finely chopped palm sugar
1 tbsp fish sauce
1 tbsp lime juice
1 tsp sesame oil
1/2 green papaya , peeled, seeded, cut into matchsticks
250g punnet red grape tomatoes, halved
2 cups 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 roasted peanuts, coarsely chopped
2 tbsp peanut oil

Adv

Autors
Preparation time
20
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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