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
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.