Fast Recipes

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

By George Sinclair
  • Serves 4
Salad of king prawns, green papaya, shallots, lime, peanuts, chilli and mint
Salad of king prawns, green papaya, shallots, lime, peanuts, chilli and mint

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.

Notes

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