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Thai vermicelli and green papaya salad with tiger prawns
Serves 4 Starters and mains
Ingredients
- 100g Thai vermicelli noodles
- 1 small green papaya
- 1 carrot
- 2 celery sticks
- 300g cooked, peeled large tiger prawns
- large handful fresh coriander, roughly chopped
- large handful fresh mint leaves
For the dressing
- 6tbsp lime juice (from 3-4 fat, juicy limes)
- 6tbsp fish sauce
- 1 small chilli, very finely chopped
- 2cm knob ginger, finely grated
- 1 garlic clove, very finely chopped
- 2-3tsp caster sugar
To serve
- 2-3 tbsp roasted salted peanuts, roughly chopped
- mint and coriander, to garnish
Method
Cook the noodles by soaking them in just-boiled water for around 8 minutes (or according to the packet instructions). Drain and rinse in cold water. Transfer to a large bowl. Peel and shred the green papaya lengthways, using a julienne peeler. Add to the bowl with the noodles. Shred the carrot lengthways, using the julienne peeler, and add to the bowl. Cut the celery diagonally into fine slices and add to the bowl along with the prawns, chopped coriander and mint.
Mix all the ingredients for the dressing together. Add to the bowl containing the noodles and vegetables and toss everything together until evenly mixed.
Pile into a serving bowl, or onto a large serving platter, and scatter over the chopped peanuts. Garnish with fresh mint and coriander, and serve immediately.
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