Name: Salad of king prawns, green papaya, shallots, lime, peanuts, chilli and mint
Yield: 4
Ingredients: 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 fried shallots (available from Asian food stores) (¼ cup); 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

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

Australian Gourmet Traveller fast recipe for a salad of king prawns, green papaya, shallots, lime, peanuts, chilli and mint

Serves 4

Ingredients

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 fried shallots (available from Asian food stores) (¼ cup)

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

Main

1.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.

2.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.