- 1 large green papaya
- 1 1/ 3 cups green beans
- 1/ 2 pint cherry tomatoes, halved
- 1 large red chili pepper
- 2 cloves garlic, crushed
- 2 tablespoons dried prawns
- 2 tablespoons fish sauce
- 2 tablespoons maple syrup
- 1 lime
- Peanuts, crushed
Cut the skin from the papaya. Using a hand held spiralizer, cut around the papaya to make ‘noodles’. Set your papaya noodles to the side in a large mixing bowl.
Using a mortar and pestle, pound the chili and garlic cloves. Add in the snake beans and halved cherry tomatoes and pound slightly. Add in the dried shrimp and lime juice and pound. Add in the fish sauce, maple syrup and continue to pound.
Combine all ingredients with your papaya and mix together with your hands.
Peel the prawns. Ensure you keep the head and tail intact and remove the middle shell and vein. Lightly salt the prawns. Heat a large frying pan with olive oil and on a high heat fry the prawns for 3 - 5 minutes on each side until charred and red.
Place your prawns on the side or with your papaya salad. Serve on its own or finish off with a sprinkling of crushed peanuts.