A vibrant Thai dish combining tender prawns with a fresh and tangy green papaya salad, enhanced by a flavorful dressing with lime, chili, and peanuts. Perfect as a refreshing appetizer or light main course.
Ingredients
For the Salad:
- 2 cups shredded green papaya
- 1/2 cup cherry tomatoes, halved
- 1/4 cup green beans, cut into 1-inch pieces
- 1/4 cup roasted peanuts
- 8-10 large prawns, peeled and deveined
For the Dressing:
- 2 tbsp fish sauce (or soy sauce for vegetarian)
- 2 tbsp lime juice
- 1 tbsp palm sugar (or brown sugar)
- 1-2 red chilies, finely chopped (adjust to taste)
- 1 clove garlic, minced
For Garnish:
- Fresh cilantro
- Lime wedges
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
Serves:
4 people
Instructions
- Cook the Prawns:
- Bring a pot of water to a boil. Add the prawns and cook for 2-3 minutes, or until pink and cooked through. Drain and set aside.
- Prepare the Dressing:
- In a small bowl, whisk together fish sauce, lime juice, palm sugar, chilies, and garlic until the sugar dissolves. Adjust to taste.
- Assemble the Salad:
- In a large mixing bowl, combine shredded green papaya, cherry tomatoes, green beans, and half of the roasted peanuts. Toss gently.
- Add Dressing and Prawns:
- Pour the dressing over the salad and toss to coat evenly. Add the cooked prawns and toss gently again.
- Serve:
- Transfer the salad to a serving plate. Garnish with the remaining peanuts, fresh cilantro, and lime wedges. Serve immediately.
Nutritional Information (Per Serving):
- Calories: 200 kcal
- Protein: 15g
- Carbohydrates: 15g
- Fat: 8g
- Sodium: 500mg
Notes
- For a vegetarian version, omit the prawns and add tofu or mushrooms.
- Substitute green papaya with shredded green mango or cucumber for a different flavor.
- Leftovers can be stored in the refrigerator for up to 1 day, but it’s best served fresh.
Let me know if you’d like more recipes or tips! 😊