Prawns Family friendly Main Asian

Tom yum prawns with green papaya salad

Name: Tom yum prawns with green papaya salad
Prep time: 40 min
Cook time: 6 min
Total time: 46 min
Yield: 4
Cuisine: /asian
Ingredients: 2 tablespoons tom yum paste; 2 tablespoons canola oil or peanut oil; 2 tablespoons grated palm sugar or brown sugar; Juice of 1 lime, plus extra lime wedges, to serve; 600g green prawns, peeled (tails intact), deveined; 2 tablespoons fish sauce; 2 tablespoons lime juice; 1 tablespoon grated palm sugar or brown sugar; 1 long red chilli, seeds removed, finely chopped; 1 small (about 600g) green papaya; 1 Lebanese cucumber; 250g punnet cherry tomatoes, quartered; 4 spring onions, finely shredded; 1/2 cup fresh mint leaves; 1/2 cup fresh coriander; 1/2 cup Thai basil leaves; 1/4 cup (35g) roasted peanuts, roughly chopped

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Spicy tom yum prawns are perfectly complemented by zest green papaya salad in this summer recipe.

2 tablespoons tom yum paste
2 tablespoons canola oil or peanut oil
2 tablespoons grated palm sugar or brown sugar
Juice of 1 lime, plus extra lime wedges, to serve
600g green prawns, peeled (tails intact), deveined

Herb and papaya salad

2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon grated palm sugar or brown sugar
1 long red chilli, seeds removed, finely chopped
1 small (about 600g) green papaya
1 Lebanese cucumber
250g punnet cherry tomatoes, quartered
4 spring onions, finely shredded
1/2 cup fresh mint leaves
1/2 cup fresh coriander
1/2 cup Thai basil leaves
1/4 cup (35g) roasted peanuts, roughly chopped

Method

1.

Combine tom yum paste, oil, sugar and lime juice in a bowl. Add prawns and turn to coat. Cover and marinate in the fridge for 30 minutes.
2.

Meanwhile, for the salad, combine fish sauce, lime juice, sugar and chilli in a screwtop jar. Shake well, then set aside.
3.

Peel papaya and halve, discarding seeds, then finely shred or grate and place in a bowl. Halve cucumber lengthways, remove seeds, then thinly slice on the diagonal. Add to bowl with tomato, spring onion and herbs, and toss to combine.
4.

Lightly grease a barbecue or chargrill pan and preheat to medium-high. Cook prawns for 2 minutes each side or until lightly charred and just cooked. Add to salad with the dressing and toss to combine. Top with peanuts and serve with extra lime wedges.