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Green Papaya Salad with Chilli Prawns

Written by on 7 August 2020


  • 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

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 !



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