Fresh. Zippy. Crunchified goodness. Here’s one way to pep up your salad game and pimp up your picnic: prawn and papaya lettuce cups with a tangy Vietnamese dressing so good, I could drink the stuff. Summer’s calling, and I am here to answer.
In collaboration with Fever-Tree
WATCH THIS RECIPE
Vietnamese Prawn & Papaya Lettuce Cups
PREP TIME
25 minutes
COOK TIME
-
SERVES
4
Ingredients
1 small green papaya*, peeled
200g (7 oz) cooked small prawns, peeled, deveined
¼ cup mint leaves
¼ cup coriander (cilantro)
¼ cup Thai basil leaves, plus extra to serve
2 tbsp lime juice
2 tbsp roasted peanuts, crushed
lettuce leaves, to serve
Nuoc cham dressing:
3 tbsp fish sauce
2 tbsp white vinegar
3 tbsp sugar
2 long red chillies, finely chopped
2 garlic cloves, finely chopped
Steps
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For the nuoc cham dressing, place all the ingredients in a sealable jar. Seal and shake.
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Use a julienne peeler or knife (watch those fingers!) to shred the green papaya into fine shards. In a large bowl, place the papaya shards, prawns, mint, coriander and Thai basil. Drizzle over half the dressing and squeeze over the lime juice.
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Place lettuce leaves on a serving tray or platter. Spoon in the prawn and papaya salad. Sprinkle over the peanuts. Serve with the extra dressing on the side.
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Notes:
– Green papaya is simply unripe papaya. Search it out at your local Asian grocery store. It needs to be firm and sound hollow when you tap on it.
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