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Chargrilled king prawn, green papaya and rice salad bowl
Serves 4 Starters and mains
Ingredients
- 16-20 large raw king prawns
- 1tsp sugar
- 1tsp salt
- juice 1 lime
- 500g green papaya, peeled, halved and seeded
- 150g grape cherry tomatoes, halved or quartered
- 1⁄2 cucumber, deseeded and thinly sliced
- 1⁄2 bunch each fresh mint, coriander and Thai basil
- 125g jasmine rice
- 4tbsp dry roasted peanuts, finely chopped
- handful fried shallots
For the dressing
- 1 red bird’s eye chilli, seeded and roughly chopped
- 2 garlic cloves, chopped
- 3tbsp grated palm sugar
- 3tbsp fish sauce
- 3tbsp fresh lime juice
Method
Prepare the prawns. Remove the legs and discard. Using a sharp knife or small scissors, cut down the back of each prawn right through the shell to reveal the intestinal tract. Pull out and discard, wash the prawns thoroughly and pat dry. Place the prawns in a large bowl and add the salt, sugar and limejuice. Stir well and set aside until ready to cook, but no longer than 10 minutes.
Carefully thread the prawns onto wooden or metal skewers from the tail end through the head, keeping the prawns as straight as you can. Set aside.
Thinly slice the papaya and cut into long thin strips or julienne. Place in a large bowl with the cucumber, cherry tomatoes and herbs.
Meanwhile, make the dressing. Place the chilli and garlic in a pestle and mortar with a pinch of salt and pound together. Add the palm sugar and pound again, then transfer sauce and lime juice. Stir until the sugar is dissolved.
Cook the rice according to packet instructions, then keep warm until needed.
Heat a griddle over a high heat until hot. Add the prawns (in batches, if necessary) and sear for around 1-2 minutes on each side until charred and the shells have turned pink. Rest for 2 minutes.
To serve, arrange the prawns on 4 plates and serve with the rice and salad. Scatter over the peanuts and fried shallots. Pour over the remaining dressing.
This recipe was taken from the August/September 2020 issue of Food and Travel.
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