Prawn and green papaya salad

2
Total Time
20 min
Prep
20 min
Serves
6
Difficulty
Moderate

Ingredients

Paw paw or papaya

500 g, (½ green papaya)

red capsicum

1 large, cut into thin long strips

red cabbage

2 cup(s), finely shredded

snowpea sprouts

100 g

green shallot(s)

3 individual, thinly sliced diagonally

lime juice

2 tbs

peanut oil

1 tbs

fish sauce

2 tsp

caster sugar

2 tsp

fresh red chilli

1 whole, deseeded, finely chopped

fresh mint

1 cup(s), leaves, torn

roasted peanuts

2 tbs, unsalted, chopped

Prawn, school, cooked

500 g, cooked, tails on

Instructions

  1. Cut skin from papaya, then use a mandolin or julienne peeler to cut into thin strips. Combine vegetables in a large bowl.
  2. 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.
  3. Gently mix mint through. Transfer to a large shallow serving bowl and top with prawns then sprinkle with peanuts to serve.

Notes

TIP: Salad can be assembled up to 2 hours in advance (keep chilled), but add the snow pea sprouts, dressing, mint and peanuts close to serving time.

Start eating better than ever!