Vietnamese salad of grilled prawns with papaya

Lime, mint, and papaya create the fresh, clean flavours of this salad.
INGREDIENTS
12 large raw prawns
2 tbsp vegetable oil
1 tsp rice wine vinegar
1 tsp sugar
1 red chilli, deseeded and very finely chopped
2 garlic cloves, crushed
2 tbsp Vietnamese fish sauce
or Thai fish sauce, such as nam pla
1 tbsp lime juice
1 tbsp chopped rau ram (Vietnamese mint)
or mint leaves, plus extra sprigs to garnish
1 green papaya, deseeded, quartered
lengthways, and thinly sliced
1⁄2 cucumber, deseeded and cut into thin strips
METHOD
1 Peel and devein the prawns, removing and discarding the heads and tails. Spread them
out on a foil-lined grill rack, brush with the oil, and grill for 2–3 minutes, or until they turn pink.
2 Meanwhile, whisk the rice wine vinegar, sugar, chilli, garlic, fish sauce, lime juice, and
75ml (21⁄2fl oz) cold water together in a bowl until the sugar dissolves. Add the cooked prawns
to the bowl and stir well until they are coated in the dressing. Leave to cool completely.
3 Add the chopped mint, papaya, and cucumber and toss together. Transfer the salad
to a serving platter, with the prawns on the top, and garnish with mint sprigs.
PREPARE AHEAD Steps 1 and 2 can be completed up to several hours in advance.
Store, covered, in the refrigerator, until ready to serve.

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