Green Papaya Salad with Snow Peas and Prawns
Fresh, zesty and flavourful, this green papaya salad combines crisp vegetables, meaty shrimp, and a tangy lime dressing for a refreshing Thai-inspired dish.
Ingredients
For the salad:
- 12-16 medium prawns peeled and deveined
- 1/3 tsp salt
- 1/3 tsp black pepper
- 1/2 tsp granulated garlic
- 2 tbsp cooking oil
- 2 cups of shredded green papaya
- 8-10 cherry tomatoes halved
- 1/2 cup snow peas thinly sliced
- 1 tbsp toasted peanuts
- A handful of Thai basil leaves
For the sauce:
- 1 tbsp fish sauce see notes
- 1 tbsp lime juice
- 1 tsp brown sugar
- 1 tsp dried shrimp or 1/2 tsp shrimp paste
- 1/2 tsp minced garlic
- 1/3 tsp dried chili flakes unless using fresh for the salad
Instructions
- In a small bowl, mix together 1/3 tsp salt, 1/3 tsp pepper and 1/2 tsp granulated garlic. Add the prawns and toss to coat.
- Heat 2 tbsp of cooking oil to medium-high.
- Fry the prawns for 4-6 minutes, turning occasionally, until they turn opaque and are cooked inside.
- Transfer to a plate to cool down.
- In another bowl, whisk together 1 tbsp fish sauce, 1 tbsp lime juice and 1 tsp brown sugar until the sugar dissolves.
- Add 1/2 tsp minced garlic, 1 tsp dried shrimp or 1/2 tsp shrimp paste, if using. Whisk to combine.
- If you are skipping fresh chilies, add 1/3 tsp dried chili flakes to the dressing.
- Place shredded papaya, tomato halves, sliced snow peas, sliced chilies, the prawns and most of the peanuts into a large bowl.
- Pour in the dressing and gently stir to combine.
- Garnish with Thai leaves and the remaining peanuts and serve immediately.
Notes
- If you are new to Soutgh Asian cuisine, you may want to skip the dried shrimp and have a softer start with just the fish sauce.
- If you are not a fan of 'funky' umami flavours, swap fish sauce with soy or Worcestershire sauce.