Thai Green Papaya Salad with Prawns - Healthy Crunchy Salad

Green Papaya Salad with Prawns

An Original Recipe by Not Quite Nigella

For the salad:

• 400grams /14ozs  cooked prawns (I used Crystal Bay prawns) peeled

• 1kg/2 lb green papaya

• 1/2 cup roasted, salted peanuts

• 1/2 cup chopped spring onion (green part)

• halved cherry tomatoes (optional)

• a few Thai basil leaves, shredded

For dressing:

• 1-2 large red chillis, sliced in rings

• 2 fat garlic gloves peeled and finely chopped

• 2 tablespoons sugar

• 3 teaspoons rice vinegar

• 3 tablespoons lime juice

• 3 tablespoons fish sauce

Buyer's tip: Green Papaya or Green Mango can be found at Asian Grocery stores. You may sometimes have to ask for it. I bought mine at Thai Kee supermarket in Chinatown. Buy a firm, even coloured green papaya and check the bottom of the papayas and avoid ones with white mold.

Step 1 - Make the salad dressing by mixing all of the dressing ingredients together in a bowl and allow to sit aside to dissolve sugar.

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Step 2 - Grate the green papaya-I would recommend using gloves although I don't know if these are strictly necessary. I did find that I got some little bumps on my fingers afterwards. Cut the cherry tomatoes in half and add these to the salad along with the chopped spring onions, Thai basil leaves and most of the chopped peanuts (reserving 2 tablespoons to sprinkle over the top).

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Step 3 - Toss the salad with the dressing and sprinkle the extra peanuts on top.

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