Prawn and Pawpaw Salad Recipe
Ingredients
| Vegetable oil | 2 Teaspoon | |
| Chilli | 2 Teaspoon | |
| 1 teaspoon dried | 2 , soaked | |
| Ginger | 2 Tablespoon, shredded | |
| 500 g/1 lb medium uncooked prawns, shelled and deveined | ||
| Chinese Cabbage | 1/2 , shredded | |
| 4 red or golden shallots, chopped | ||
| 1 pawpaw, peeled and sliced | ||
| 60 g/2 oz watercress leaves | ||
| 60 g/2 oz chopped roasted peanuts | ||
| 30 g/1 oz fresh coriander leaves | ||
| LIME AND COCONUT DRESSING | ||
| Brown sugar | 1 Teaspoon | |
| Lime juice | 3 Tablespoon | |
| Fish sauce | 2 Tablespoon | |
| 1 tablespoon coconut vinegar | ||
Directions
1. Heat oil in a frying pan over a high heat, add chilli paste (sambal oelek), lemon grass and ginger and stir-fry for 1 minute. Add prawns and stir-fry for 2 minutes or until prawns change colour and are cooked through. Set aside to cool.
2. Arrange cabbage, shallots, pawpaw, watercress, peanuts, coriander and prawn mixture attractively on a serving platter.
3. To make dressing, place sugar, lime juice, fish sauce and vinegar in a bowl and mix to combine. Drizzle dressing over salad and serve.
2. Arrange cabbage, shallots, pawpaw, watercress, peanuts, coriander and prawn mixture attractively on a serving platter.
3. To make dressing, place sugar, lime juice, fish sauce and vinegar in a bowl and mix to combine. Drizzle dressing over salad and serve.
Chef
