Papaya Salad with King Prawns
Servings:
serves 4
Prep. Time:
15 minutes
Cook Time:
20 minutes
A quick and easy Vietnamese style summer salad, made with papaya, grilled courgettes and king prawns. Created by Uyen Luu @loveleluu
Ingredients:
For the dressing
- 2 cloves garlic, crushed
- 2 whole bird’s eye chilli, finely chopped
- 30g ginger, peeled, sliced
- 3 tbsp lime juice
- 3 tbsp pistachio nuts
- 2 tbsp maple syrup
- 3 tbsp fish sauce
For the salad
- 1/2 green papaya, peeled, de-seeded
- 2 carrots, peeled, julienned
- 1/2 Kohl rabi, peeled, julienned
- 10 stems of Vietnamese coriander, leaves only, cut with scissors, 2cm
- 2 courgettes, sliced into rings 1cm thick
- 400g king prawns, peeled, grilled
- the seeds of 1/2 a pomegranate
- 20g coriander, stem and leaves
Directions:
- In the small bowl of a food processor, blend the garlic, chillies and ginger together until fine, then add the lime juice and pistachio and pulse so they are just roughly chopped. Add the maple syrup and fish sauce, stir well together then set aside.
- Peel the papaya, carrot and kohl rabi, cut them so that they will fit though the feed tube of the food processor and place through the grating disc.
- Place them in a large mixing bowl, toss gently together.
- For the courgettes, grill them on the Griddle & Grill for 15 minutes until soft and charred, set aside to cool on a plate. Then grill the king prawns in the same way for 5 minutes, until pink and charred. Once cooled, add the courgette and prawns to the salad bowl and gently toss together with the sauce.
- Place onto a serving plate, scatter pomegranate and coriander over the salad and serve immediately with steamed rice or prawn crackers.
