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How to make Green papaya salad with chilli prawns

Yield = 4
Prep time: 0:30
Cook time: 0:10
Total time: 0:40

Ingredients

  • 1 long red chilli, finely chopped
  • 1 tablespoon lime juice
  • 2 garlic cloves, crushed
  • 1 tablespoon peanut oil
  • 500g green prawns, peeled (tails intact), deveined
  • 100g dried rice vermicelli noodles
  • 1/2 medium green papaya, peeled, deseeded, grated (see note)
  • 1 eschalot, thinly sliced
  • 100g grape tomatoes, halved
  • 1 cup beansprouts
  • 1/2 cup fresh coriander leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh Thai basil leaves

Dressing

  • 2 tablespoons Ayam fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar

Method

  • Step 1 Combine chilli, lime juice, garlic and oil in a bowl. Add prawns. Toss to coat. Cover with plastic wrap. Refrigerate for 30 minutes, if time permits.
  • Step 2 Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes. Drain. Refresh under cold water. Drain.
  • Step 3 Make dressing Place fish sauce, lime juice and sugar in a screw-top jar. Secure lid. Shake to combine.
  • Step 4 Place papaya, eschalot, tomato, beansprouts, coriander, mint, basil and noodles in a bowl. Add dressing. Toss to combine.
  • Step 5 Heat a frying pan over high heat. Cook prawns, turning, for 3 to 4 minutes or until pink and just cooked through.
  • Step 6 Divide papaya mixture between plates. Top with prawns. Serve.