GREEN PAPAYA AND CHILI SPOT PRAWN SALAD
2 Thai red chilies, seeded and finely chopped
3 tbsp (45 ml) lime juice, divided
2 garlic cloves, crushed
1 tbsp (15 ml) olive oil
1 lb (500 g) BC spot prawns tails, peeled, deveined
1 x 3½ oz (100 g) package dried rice vermicelli noodles
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) brown sugar
½ medium to large green papaya, peeled, seeded, finely shredded
1 shallot, thinly sliced
8 to 10 grape tomatoes, halved
1 cup (250 ml) bean sprouts
2 green onions, finely chopped
½ cup (125 ml) coarsely chopped fresh cilantro leaves
½ cup (125 ml) fresh mint leaves
½ cup (125 ml) coarsely chopped fresh Thai basil leaves
- Reserve a quarter of the chopped chilies. In a non-reactive bowl, combine remaining chilies with 1 tbsp (15 ml) lime juice, garlic cloves and olive oil. Add prawns and toss to coat. Cover with plastic wrap and refrigerate for 30 minutes.
- In a heatproof bowl, place noodles and cover with boiling water. Set aside to soften, about 10 minutes. Drain and rinse with cold water. Drain well and set aside.
- To make dressing, in a small bowl or screw-top jar, add fish sauce, brown sugar, remaining 2 tbsp (30 ml) lime juice and reserved chopped chilies. Whisk or shake to combine.
- In a separate bowl, combine shredded papaya, shallot, tomatoes, bean sprouts, green onions, cilantro, mint, Thai basil and reserved noodles. Add dressing and toss to combine.
- Heat a non-stick skillet over high heat. Add prawns and cook, turning, for 1 to 2 minutes, or until pink and just cooked through. Divide papaya mixture between serving plates. Top with prawns and drizzle any extra pan juices. Serve immediately.