Green papaya salad with chilli prawns

Cooking Salads Green papaya salad with chilli prawns

Add bright tropical flavours to your salad with papaya.

Lables: Egg free Gluten free Lactose free Milk free Sesame free Wheat free
  1. Combine chilli, lime juice, garlic and oil in a bowl. Add prawns. Toss to coat. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits.
  2. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes. Drain. Refresh under cold water. Drain.
  3. Make dressing Place fish sauce, lime juice and sugar in a screw-top jar. Secure lid. Shake to combine.
  4. Place papaya, eschalot, tomato, beansprouts, coriander, mint, basil and noodles in a bowl. Add dressing. Toss to combine.
  5. Heat a frying pan over high heat. Cook prawns, turning, for 3 to 4 minutes or until pink and just cooked through.
  6. Divide papaya mixture between plates. Top with prawns. Serve.

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1 long red chilli, finely chopped
1 tbsp lime juice
2 garlic cloves, crushed
1 tbsp peanut oil
500g green prawns, peeled , deveined
100g dried rice vermicelli noodles
1/2 medium green papaya, peeled, deseeded, grated
1 eschalot, thinly sliced
100g grape tomatoes, halved
1 cup beansprouts
1/2 cup fresh coriander leaves
1/2 cup fresh mint leaves
1/2 cup fresh Thai basil leaves
2 tbsp Ayam fish sauce
2 tbsp lime juice
1 tbsp brown sugar

Adv

Autors
Preparation time
30
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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