Cook Culinary Studio

 
 
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This is great brunch or lunch buffet salad. I will never forget the first time I made it, the “cooked” prawns I purchased from a local fishery were raw. Needless to say, I have not been back there!


Prawn, pawpaw and chilli salad (4-6)
3 TBSP olive oil
5 TBSP lime/lemon juice
1 TBSP fish sauce
1 heaped TBS (or more) brown sugar
1 tsp seeded, finely chopped chilli

3 TBSP shredded mint
2 TBSP finely chopped, fresh coriander
1Kg pack cooked king prawns (defrosted)
500g pawpaw (= 1 large  pawpaw but feel free to use 2)
1 small red onion, finely sliced



  1. Combine the olive oil, lime juice, fish sauce, brown sugar and chilli in a large mixing bowl.
  2. Add herbs and set aside to allow the flavours to combine.
  3. Peel and discard the seeds from the pawpaw and cut into bite-sized pieces.
  4. Place the prawns, pawpaw, onion in a bowl and very gently, using two spoons, toss the salad to combine.
  5. Add the chilli dressing and toss gently again to coat just before serving
 


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