Green Papaya Salad with Chilli Prawns

Ingredients:

• 1 long red chilli, finely chopped
• 3 tablespoon lime juice
• 2 garlic cloves, crushed
• 1 tablespoon peanut oil
• 500g green prawns, peeled (tails intact)
• 100g dried rice  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 tablespoon fish sauce
• 1 tablespoon brown sugar

Method:
Combine chilli, lime juice, garlic and oil in a bowl, add prawns and toss to coat.
Cover with plastic wrap and refrigerate for 30 minutes.
Place noodles in a heatproof bowl, cover with boiling water.
Set aside for 10 minutes, drain, refresh under cold water and drain again.
Make dressing by placing fish sauce, lime juice and sugar in a screw-top jar, secure lid and shake to combine.
Place papaya, eschalot, tomato, beansprouts, coriander, mint, basil and noodles in a bowl.
Add dressing and toss to combine.
Heat a frying pan over high heat and cook prawns, turning, for 3 to 4 minutes or until pink and just cooked through.
Divide papaya mixture between plates.
Top with prawns and serve.

Bon appetite !