Food On Rocket Fuel…. Green Papaya & Aromatic Tiger Prawn Salad…..
September 29, 2014
This dish will blow all your senses sky high, it's like food on rocket fuel. It's got the lot, vibrancy, sweetness, sourness, spice, it's zesty, sharp, aromatic, fragrant, fun and it's heart openly orgasmic..... Prepare for senses lift off, simple and totally epic!
- Prep: 15 mins
- Cook: 10 mins
- Yields: 4 Generous
This is a substantial salad that is tasty, sharp, spicy and works amazingly with the tiger prawns. Lime juice is an important ingredient so here is a top tip: roll the lime firmly with the palm of your hand over a work surface a few times before squeezing it and you will get more juice. Always cut the lime through the middle, not end to end.
Under cold running water rinse through the prawns and transfer to kitchen paper and gently pat dry.
Put the garlic, ginger, lime juice, bird’s-eye chilli, palm sugar, soy sauce, fish sauce and tamarind water in a pestle and mortar. Pound well to dissolve the sugar and mix all those lovely flavours, then tip everything into a large bowl. Use 2/3rd of the mixture and marinade the prawns in it for a few hours, tossing them around every now and then. Trim the beans. Cut the tomatoes in half and slightly bruise them in the pestle and mortar, then add them to the bowl with the beans.
Cut the papaya in half lengthways and remove the seeds. Using a mandoline or a sharp knife, cut the papaya flesh into large matchstick strips, place in a bowl until needed.
Over a intense heat place a large wok pan, pour in the tiger prawns and all the marinade and cook for 2 minutes. The prawns will have turned and beautiful reddish pink when ready. Toss in the beans and tomatoes along with the reserved 1/3rd of sauce, tossing for 1 minute. Finally add the papaya, ripped mint and Thai basil leaves and gently combine it all together. Place on a warmed serving platter, scatter with finely chopped roasted peanuts, a couple of fresh whole chillies, lime wedges and a scattering of fresh picked mint and basil leaves, serve immediately with little finger bowls of warm lemon water.