Name: Prawn & pawpaw salad
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: Prawn and pawpaw salad; 500 gram frozen uncooked prawns, thawed; 100 gram thin rice noodles (vermicelli); Dressing; 2 tablespoon sesame oil; 4 tablespoon fresh lime (or lemon) juice; 1 tablespoon rice wine vinegar; 1/4 teaspoon sea salt; 3 tablespoon grated palm sugar (or 2 tbsp brown sugar); To serve; 1 ripe pawpaw, peeled and diced; 1/2 cup coriander; 2 tablespoon black and/or white sesame seeds, toasted

Ingredients

Prawn and pawpaw salad

500 gram frozen uncooked prawns, thawed

100 gram thin rice noodles (vermicelli)

Dressing

2 tablespoon sesame oil

4 tablespoon fresh lime (or lemon) juice

1 tablespoon rice wine vinegar

1/4 teaspoon sea salt

3 tablespoon grated palm sugar (or 2 tbsp brown sugar)

To serve

1 ripe pawpaw, peeled and diced

1/2 cup coriander

2 tablespoon black and/or white sesame seeds, toasted

Method

Prawn and pawpaw salad

1.Bring a large pot of salted water to the boil and drop the prawns into it for 1-2 minutes until they turn pink and are just cooked through. Drain immediately in a colander and rinse in cold water. Set aside.

2.In a large bowl, cover the noodles with boiling water, then leave to soak and soften for 10 minutes.

Dressing

3.Make the dressing with sesame oil, lime, vinegar, salt and palm sugar, mixing well. Add more sweetness or salt according to taste.

To serve

4.Drain the noodles well, pressing the water out of them until they are quite dry. Toss the noodles in with dressing until well coated.

5.Add the prawns, cucumber and pawpaw, mixing together. Transfer to a serving platter or large bowl. Garnish by adding coriander and sesame seeds last.

Women's Weekly Food