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Prawn And Pawpaw Salad

Ingredients
  Vegetable oil 2 Teaspoon
  Chili paste 2 Teaspoon (Sambal Oelek)
  Lemon grass stalks/1 teaspoon dried lemon grass, soaked in hot water until soft 2 , chopped (Fresh)
  Shredded fresh ginger 2 Tablespoon
  Uncooked prawns 1 Pound, shelled and deveined (500 Gram)
  Chinese cabbage 1⁄2 , shredded
  Red shallots 4 , chopped (Or Golden)
  Pawpaw 1 , peeled and sliced
  Watercress leaves 2 Ounce (60 Gram)
  Chopped roasted peanuts 2 Ounce (60 Gram)
  Fresh coriander leaves 1 Ounce (30 Gram)
For lime and coconut dressing
  Brown sugar 1 Teaspoon
  Lime juice 3 Tablespoon
  Thai fish sauce 2 Tablespoon (Nam Pla)
  Coconut vinegar 1 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Side Dish
Method: 
Fried
Dish: 
Salad
Ingredient: 
Prawn
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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