"I was fortunate enough to live in the beautiful country of Cambodia for a year and half. Every day at 4pm, the Som Tum cart would pop into our gallery where I worked and I would always order a serve with raw blue crab legs and dried prawns. Ever since returning home, I have missed my daily Som Tum serving so I decided to make a big batch of this myself that I could then eat throughout the week. I wanted to put a healthy spin on this recipe by making it with maple syrup instead of palm sugar. I fried the prawns until they were charred and crispy and added them on top. You can also add some crushed peanuts if you like."
Grilled Prawn Papaya Salad
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- Recipe Card
Prep time 15mins
Cook time 5mins
Serves or Makes: 4
Recipe Card
ingredients
- 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
Method
Step 1
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.
Step 2
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.
Step 3
Combine all ingredients with your papaya and mix together with your hands.
Step 4
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.
Step 5
Place your prawns on the side or with your papaya salad. Serve on its own or finish off with a sprinkling of crushed peanuts.