Description
If you love Thai flavours, you will absolutely go nuts about this one.
Ingredients
Units
Scale
- 15 large prawns, peeled, deveined & tails left on
- 1 tbsp (15 ml) vegetable oil
- Salt and pepper, to taste
- 2 carrot, peeled and cut into matchsticks
- 1 small papaya, peeled and cut into matchsticks
- Mint leaves, to serve
- Coriander leaves, to serve
- Lime wedges, to serve
- Toasted peanuts, crushed in mortar and pestle
Caramelised Coconut Dressing
- 3 tbsp (45 ml) sugar
- 2 tbsp (30 ml) water
- 350ml young coconut water
- 2 chillies, finely sliced
- 1 tbsp (15 ml) ginger, finely diced
- Juice from 1 lime, to taste
Instructions
- Prepare the salad dressing. Place sugar and water in a deep saucepan and cook on high heat until caramelised for about 7 mins. Add coconut water, sliced chilli and diced ginger. Reduce the sauce until it’s syrupy and glazy brown, about 20-30 mins or when the dressing has reduced by half. Remove from heat and add lime juice. Taste and adjust seasoning. Set aside.
- Heat oil in a saute pan over high heat. Add prawns and saute until it’s turned pink and cooked through, about 2 mins. Transfer prawns into a salad bowl with carrot and papaya. Pour dressing over and toss gently to combine.
- Arrange on a serving plate. Garnish with mint, coriander leaves and lime. Sprinkle with as much toasted peanut as you like. Serve.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 220