Another of our favorite Thai dish is the "Green Papaya prawn salad"....its not just healthy but tasty too...vegetarians can skip adding prawns...
Green unripe papayas are rich in enzymes which are very good for the stomach. Green papayas benefits the health in many ways. For example, green papayas aid digestion, converts proteins into essential amino acids, cleanses the colon, fights nausea and constipation to name a few.
Ingredients:
Peanuts -50 g unsalted
Garlic - 3 cloves
Prawns - deveined 400 g peeled
Tomatoes - 4 ripe
Groundnut oil - 1 tablespoon
Red Thai chillies - 1-2 fresh
Limes - 3
Fish sauce - 3 tablespoons (Optionally add Soy sauce or any Thai sauce)
Honey - 1 tsp
Cucumber - 1
Green papaya - 650 g
Spring onions - 4
Fresh Thai basil - ½ a bunch
Fresh coriander - ½ a bunch
Method:
Dry toast the peanuts in a large dry frying pan over a medium-high heat, transfer to a bowl and set aside. Peel and finely slice 2 cloves of garlic, roughly chop the tomatoes.
Return the frying pan to a medium-high heat with 1 tablespoon of oil and the garlic. Fry for 1 minute, stir in the whole prawns and fry until turning pink. Cook for another minute, stir in the tomatoes, then cook for 2 to 3 minutes, or until softened. Remove from the heat and leave to cool.
Deseed the chillies and peel the remaining clove of garlic, then roughly chop. Place into a pestle and mortar and pound to a rough paste. Add half the toasted peanuts and bash well. Squeeze in the juice from 2 limes, add the fish sauce and 2 tablespoons of honey, then mix well. Taste and add more lime juice or honey, if needed, then place into a large bowl.
Halve the cucumber length ways, scoop out the watery seeds, then very finely slice. Peel and very finely shred/grate the green papaya then add to the dressing.
Trim and finely slice the spring onions, pick and roughly chop the basil leaves, then add to the bowl with the whole coriander leaves. Add the cooled prawn mixture and toss well. Roughly chop and scatter over the remaining peanuts and squeeze the lime just before serving.
Garlic - 3 cloves
Prawns - deveined 400 g peeled
Tomatoes - 4 ripe
Groundnut oil - 1 tablespoon
Red Thai chillies - 1-2 fresh
Limes - 3
Fish sauce - 3 tablespoons (Optionally add Soy sauce or any Thai sauce)
Honey - 1 tsp
Cucumber - 1
Green papaya - 650 g
Spring onions - 4
Fresh Thai basil - ½ a bunch
Fresh coriander - ½ a bunch
Method:
Dry toast the peanuts in a large dry frying pan over a medium-high heat, transfer to a bowl and set aside. Peel and finely slice 2 cloves of garlic, roughly chop the tomatoes.
Return the frying pan to a medium-high heat with 1 tablespoon of oil and the garlic. Fry for 1 minute, stir in the whole prawns and fry until turning pink. Cook for another minute, stir in the tomatoes, then cook for 2 to 3 minutes, or until softened. Remove from the heat and leave to cool.
Deseed the chillies and peel the remaining clove of garlic, then roughly chop. Place into a pestle and mortar and pound to a rough paste. Add half the toasted peanuts and bash well. Squeeze in the juice from 2 limes, add the fish sauce and 2 tablespoons of honey, then mix well. Taste and add more lime juice or honey, if needed, then place into a large bowl.
Halve the cucumber length ways, scoop out the watery seeds, then very finely slice. Peel and very finely shred/grate the green papaya then add to the dressing.
Trim and finely slice the spring onions, pick and roughly chop the basil leaves, then add to the bowl with the whole coriander leaves. Add the cooled prawn mixture and toss well. Roughly chop and scatter over the remaining peanuts and squeeze the lime just before serving.
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