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Salad of king prawns, green papaya, shallots, lime, peanuts, chilli and mint


You'll need

  Salad 12 cooked king prawns, peeled, with tails intact and cleaned 100 gm cooked school prawns, heads removed 120 gm Chinese cabbage, cut into 1cm-wide strips ¼ green papaya, peeled and cut into julienne 1½ cups mixed herbs, including coriander, basil and mint leaves (loosely-packed) 50 gm ripe papaya, cut into 5mm pieces 50 gm roasted peanuts, coarsely chopped 1 cup watercress sprigs (loosely packed) ½ tsp finely ground dried shrimp (available from Asian food stores) 20 gm (¼ cup) fried shallots (available from Asian food stores)   Lime and chilli dressing 4 cloves garlic 4 fresh long red chillies, coarsely chopped 2 tbsp grated palm sugar ¼ cup fish sauce 2½ tbsp each freshly squeezed lime and lemon juice

Method

  • 01
  • For lime and chilli dressing, place garlic and chilli in a mortar and, using a pestle, pound until a coarse paste forms. Add palm sugar, fish sauce and citrus juices and combine well, then adjust with more sugar or fish sauce if desired. Makes about ¾ cup.
  • 02
  • Place all ingredients except fried shallots in a bowl, add ½ cup lime and chilli dressing and toss to combine well, then divide among bowls, scatter with fried shallots and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Young, slightly sweet, grapy, German-style – or German – riesling.

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