Name: Coconut prawn and papaya salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Dressing; 1/2 cup sweet chilli sauce; 1/4 cup lime juice; 2 tablespoon fish sauce; 750 gram peeled, deveined, tails intact green prawns; seasoned flour, for dusting; 1 lightly beaten egg; 1 1/2 cup shredded coconut; 1 iceberg lettuce, cut into wedges; 1 small papaya, seeded, peeled, chopped; 150 gram trimmed, finely sliced snow peas; 1 bunch coriander, leaves picked; 1 bunch mint, leaves picked; oil, for deep-frying; lime wedges, to serve

Coconut prawn and papaya salad

Get a real taste of the tropics with this light, cool summer salad. The sweet chilli dressing is the perfect accompaniment.

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

Dressing

1/2 cup sweet chilli sauce

1/4 cup lime juice

2 tablespoon fish sauce

750 gram peeled, deveined, tails intact green prawns

seasoned flour, for dusting

1 lightly beaten egg

1 1/2 cup shredded coconut

1 iceberg lettuce, cut into wedges

1 small papaya, seeded, peeled, chopped

150 gram trimmed, finely sliced snow peas

1 bunch coriander, leaves picked

1 bunch mint, leaves picked

oil, for deep-frying

lime wedges, to serve

Method

1.Dust prawns in flour, dip in egg and toss in coconut to coat. Place on tray and chill for 15 minutes.

2.DRESSING: In a jug, whisk all the ingredients together. Season to taste. Arrange lettuce, papaya, snow peas and herbs on serving plates.

3.Heat oil in a large, deep saucepan until a pinch of coconut sizzles as soon as it is added. Deep-fry prawns, in 2 batches, 2-3 minutes each, turning often, until golden. Drain on paper towel.

4.Drizzle half the dressing over salad. Top with prawns and drizzle with remaining dressing. Serve with lime wedges.

It’s a good idea to butterfly the prawns through their centre. This ensures quicker cooking.
Note

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