Prawn and green papaya salad
Paw paw or papaya
500 g, (½ green papaya)
1 large, cut into thin long strips
2 cup(s), (170g), finely shredded
3 individual, thinly sliced diagonally
Fresh red chilli
1 whole, deseeded, finely chopped
1 cup(s), leaves, torn
2 tbs, unsalted, chopped
Prawn, school, cooked
500 g, cooked, tails on
- Cut skin from papaya, then use a mandolin or julienne peeler to cut into thin strips. Combine vegetables in a large bowl.
- Combine juice, oil, fish sauce, sugar and chilli in a small screw-top jar and seal tightly. Shake to mix well and dissolve sugar. Drizzle over salad and toss to combine.
- Gently mix mint through. Transfer to a large shallow serving bowl and top with prawns then sprinkle with peanuts to serve.