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

AT A GLANCE

  • Serves 4 people

  •  
  • 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
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.

Topics:

PEANUTS, PAPAYA, SEAFOOD, SALAD, PRAWNS, WATERCRESS, FAST, MODERN AUSTRALIAN, CABBAGE, CHILLIES, SHALLOTS, GARLIC

Recipe:

GEORGE SINCLAIR

Photography:

WILLIAM MEPPEM

Styling:

MICHAELA LE COMPTE

Drinking Suggestion:

YOUNG, SLIGHTLY SWEET, GRAPY, GERMAN-STYLE – OR GERMAN – RIESLING.

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