KING PRAWN AND GREEN PAWPAW SALAD WITH NAM JIM DRESSING
16 large cooked king prawns, peeled, deveined and tails intact
1 small green pawpaw, skin and seeds removed, julienned
2 small Lebanese cucumbers, cut in half lengthways, seeds removed and thinly sliced on the angle into half-moons
1 punnet cherry tomatoes, cut in half
1 small eschalot, peeled and finely sliced
1 small handful coriander leaves
1 small handful Thai basil leaves
1 small handful mint leaves, roughly torn
1 small handful Vietnamese mint leaves, roughly torn
3 cloves garlic, finely chopped
4 coriander roots, finely chopped
2 tbsp light palm sugar, crumbled
1/2 long red chilli, seeds removed, finely chopped
1/2 long green chilli, seeds removed, finely chopped
For the dressing, place the garlic, coriander root and sea salt in a mortar and pound with pestle until the mixture makes a rough paste. Remove and place in a bowl.
With a mortar and pestle, dissolve the palm sugar with the fish sauce, ensuring there are no lumps. Add to the garlic and coriander mix, along with chopped red and green chillies, and stir well to combine. Add the lime juice. Taste and adjust if necessary, to ensure there is a balance of sweet, sour and salty.
Mix all salad ingredients together in a large bowl and add enough dressing to wet the salad. Mix through thoroughly. Share between four plates and top with any leftover dressing. Serve immediately.
#healthy #nutritious #rawfooder
** recipe courtesy of Neil Perry, Chef and Good Weekend columnist
theartofmadeline
ellievsbear
baratheonpilled
discoholicmusic
prguitarman