Prawns with Green Papaya Salad

Delicious light and fresh meal perfect as an entree or as a main course.



2 tbs tom yum paste
2 tbs canola or peanut oil
2 tbs grated palm sugar
Juice of 1 lime, plus extra lime wedges to serve
600g green prawns, peeled, (tails intact), deviened

Herb & Papaya Salad
2tbs fish sauce
2 tbs lime juice
1 tbs grated palm sugar or brown sugar
1 long red chilli, seeds removed, finely chopped
1 small (about 600g) green papaya
1 Lebanese cucumber
250g punnet cherry tomatoes, quartered
4 spring onions, finely shredded
1/2 cup each mint, coriander and Thai basil leaves
1/4 cup (35g) roasted peanuts, roughly chopped


1. Combine tom yum paste, oil, sugar and lime juice in a bowl. Add prawns and turn to coat. Cover and marinate in the fridge for 30 minutes.

2. Meanwhile, for the salad, combine fish sauce, lime juice, sugar and chilli in a screwtop jar. Shake well, then set aside.

3. Peel papaya and halve, discarding seeds, then finely shred or grate and place in a bowl. Halve cucumber lengthways, remove seeds, then thinly slice on the diagonal. Add to bowl with tomato, spring onion herbs, and toss to combine.

4. Lightly grease a barbecue or chargrill pan and preheat to medium-high heat. Cook prawns for 2 minutes each side or until lightly charred and just cooked. Add to salad with dressing and toss to combine. Top with peanuts and serve with extra lime wedges.
Recipe Source: delicious Magazine December 2014 edition

Recipe ID: 3263457