Recipe: papaya & prawn salad

I love the combination of sweet fruit in a salad. With summer in full flow, papaya (also known as pawpaw) is a great choice. Adjust the amount of chili for an extra kick in this Thai inspired salad.

Recipe: papaya & prawn salad

Recipe type: Salads

Prep time:  10 mins

Total time:  10 mins

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Ingredients

• Green papaya
• 15-20 cherry tomatoes, quartered
• 3-4 chilies, de-seeded and finely chopped
• Handful of prepared prawns
• squeeze fresh lime juice
• 1 tablespoon of fish sauce
• 2 cloves of garlic, minced
• ⅓ cup of fresh coriander (cilantro), chopped
• 2 cups iceberg lettuce, shredded
• Fresh basil leaves
• handful of snake beans, cooked (optional)

Instructions

1. Peel the papaya and quarter to make it more manageable. Remove seeds, then grate.
2. In a bowl, combine the papaya, tomato, chili and prawns. Add the juice, fish sauce, garlic and half of the coriander and gently toss to ensure it is all well mixed and coated.
3. Arrange the lettuce on plates and spoon the salad on top.
4. Finish with the remaining coriander, basil and beans (optional)

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This is a great summer time main meal, but I also like to make up a large salad to give me lunches for the week.