Prawn and Pawpaw Salad
|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|
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.