Recipe: Vietnamese prawn and green papaya salad

2017-03-02 21.04.10 HDR v1


This is a delicious, light salad, full of flavour from the herbs, and a bit of heat from the chilli. Be careful of the kind of chillies you use – I chose some very hot ones recently, which made the salad almost inedible! Not my finest hour…

1 green papaya2017-03-02 21.04.52 HDR v1
250g cooked prawns, peeled, centre vein removed
1/2 telegraph cucumber
3 spring onions
Large bunch coriander, thai basil and vietnamese mint
1/3 cup roasted peanuts
1 long red chilli

Nuoc Mam Cham (dipping sauce/dressing)
(with thanks to Luke Nguyen)
3 Tbsp fish sauce
3 Tbsp white vinegar (I used rice wine vinegar)
2 Tbsp sugar
1/2 cup water
2 cloves garlic
1 long red chilli
2 Tbsp lime juice

  1. For the Nuoc Mam Cham, combine fish sauce, vinegar, sugar and water in a small saucepan, stir to dissolve the sugar and bring to just below boiling. Remove from heat.
  2. Finely chop the garlic, and finely slice the chilli. Stir into the sauce along with the lime juice, and refrigerate until required (will keep refrigerated for a month)
  3. To make the salad, peel and deseed the papaya. Using a mandoline or sharp knife, cut the papaya flesh into julienne strips.
  4. In a large bowl, toss the papaya and prawns with some of the dressing.
  5. Arrange on a platter and top with fresh herbs, and finely sliced chilli and spring onions. Sprinkle over chopped peanuts and serve.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s