Vietnamese Salad Of Grilled Prawns With Papaya
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 15minutes
Total time is 15minutes
Serve is for 4 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 2tablespoons vegetable oil
- 12 large large raw prawns, peeled and deveined, heads and tails removed
- 1teaspoons rice wine vinegar
- 1teaspoons sugar
- 1 red chilli, deseeded and very finely chopped
- 2 cloves garlic, crushed
- 2tablespoons fish sauce
- 1tablespoons lime juice
- 1 1/2tablespoons mint, save 1/2 tbs sprigs to serve
- 1 green papaya, deseeded, quartered lengthways, and thinly sliced
- 1/2 cucumber, deseeded and shredded
Nutrition per serving
645kJ
Protein
11.2grams
Sugars
3.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A beautiful mix of fresh, clean flavours.
Method
Step 1 of 3
Preheat the grill on its highest setting. Spread the prawns out on a foil-lined grill rack, brush with the oil, and grill for 2-3 minutes, or until they turn pink.
Step 2 of 3
Meanwhile, whisk the vinegar, sugar, chilli, garlic, fish sauce, lime juice, and 75ml cold water in a bowl until the sugar dissolves. Add the prawns and stir to coat in the dressing. Leave to cool completely.
Step 3 of 3
Add the mint, papaya, and cucumber and toss. Transfer the salad to a serving platter, with the prawns and mint sprigs on top.
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