
Preparation time: |
5 mins |
Cooking time: |
4 mins |
Serves: |
4 |
Ingredients
- ½ green papaya, peeled and grated
- large handful bean shoots
- 1 punnet cherry tomatoes, halved
- 1 bunch coriander, leaves picked and stalks chopped
- 1 bunch mint, leaves picked
- 1 bunch Thai basil, leaves picked
- small handful peanuts
- 4 tablespoons Beerenberg Mango, Lime & Chilli Dressing
- 1 tablespoon oil
- 8 king prawns, peeled and deveined
- 1 large red chilli, sliced
Method:
In a large bowl, mix together the green papaya, bean shoots, cherry tomatoes, leaves of the coriander, mint, basil, peanuts and Beerenberg Mango, Lime & Chilli Dressing. Toss to combine before placing in a large serving bowl.
Heat a large frypan over high heat. Add the oil, prawns, chilli and coriander stalks. Cook for 2 minutes on each side before placing on top of the salad to serve.