Set a tropical holiday atmosphere with this fresh and light prawn and papaya salad.
Serves 4
5 minutes
Ingredients
- 4 limes, halved, plus extra to garnish
- ¹⁄3 cup (80ml) fish sauce
- 2 cloves garlic, crushed
- 2 tbs sugar
- 800g red papaya, peeled and seeded
- 500g medium prawns, cooked
- 120g baby spinach
- 1 red onion, sliced
- ½ bunch coriander, leaves picked
Method
1
Preheat a frying pan to high.
2
Add the limes and cook cut side down for 1–2 minutes or until charred. Leave to cool.
3
In a small jug or mixing bowl, add the fish sauce, garlic and sugar. Squeeze in the lime juice from the charred limes, whisking to dissolve the sugar.
4
To serve, cut the papaya into thin wedges. Arrange the papaya, prawns, spinach, onion and coriander in a large bowl. Drizzle over the dressing and toss through. Garnish with extra limes and serve immediately.
