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Thai Prawn Papaya Salad
Ingredients
Salad
200g shelled raw prawns
zest of 1 lime
1 tscp coconut oil
1 garlic clove, crushed
100g lettuce/chines cabbage
½ cucumber sliced
50 g beansprouts
½ green papaya – peeled, grated
100g carrots – vcut into matchsticks
4 spring onions shredded
20g peanuts
few mint/coriander leaves
1 pinch salt
Dressing
1 tsp tamarind paste
1 tbsp fish sauch
½ tsp honey
juice 1 lime
2 red chillies
salt and black pepper
Nutritional Info
Calories 417
Protein 36.7g
Carbohydrates 24.7g
Fat 16.1g
Fibre 11.3g
Method
Put the prawns in a bowl and season with salt and lime – ensure they are coated all over
Heat the coconut oil in a frying pan and add the garlic
Add the prawns to the frying pan and cook fully until they are pink, remove from the pan then set to one side to cool
Arrange the lettuce, cucumber, bean sprouts in a large bowl and sprinkle over the carrots, papaya and spring onions
Toast the peanuts lightly in a dry frying pan and then crush into small pieces
Add the prawns to the salad and sprinkle over the peanuts
Mix together the ingredients for the dressing and drizzle over the salad before serving.
