Satay prawns with green papaya salad

Name: Satay prawns with green papaya salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 20 green prawns, peeled (tails intact), deveined; 1/4 cup (10g) dried shrimp (optional – from Asian supermarkets); 2 garlic cloves; 2 small red chillies, thinly sliced; 1/4 cup (60ml) fish sauce; 1 tsp brown sugar; Juice of 2 limes; 1/2 (about 300g) large green papaya, peeled, shredded; 250g cherry tomatoes, halved; 4 snake beans, blanched, refreshed, cut into 3cm pieces; Chopped roasted peanuts, to serve; 1/2 cup (140g) crunchy peanut butter; 1 Asian (red) eschalot, chopped; 1 tbs fish sauce; 1 small red chilli, chopped; 1 tsp finely grated turmeric; 5 coriander roots, scraped to remove dirt, washed, plus picked leaves to serve; 2/3 cup (160ml) coconut milk

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 6

Author : Valli Little

valli little satay prawns

Instructions

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Step 1

For the satay, place all ingredients in a food processor and whiz until smooth.

Step 2

Place the prawns in a non-reactive container and pour over the satay sauce. Refrigerate for 1 hour to marinate.

Step 3

To make dressing, soak dried shrimp, if using, in cold water for 5 minutes to soften. Drain. Using a mortar and pestle, pound shrimp, garlic and chilli to a rough paste. Add fish sauce, sugar and lime juice. Taste and adjust seasoning, if needed. Set aside.

Step 4

Heat a chargrill pan or barbecue to high heat. Take 5 prawns and thread onto 2 skewers (this will hold them in place). Repeat with remaining prawns and skewers. Grill for 2 minutes each side or until just cooked.

Step 5

To serve, place the papaya in a bowl with the tomato, snake bean and chopped peanut. Pour over some of the dressing and top with coriander leaves. Serve with prawns and remaining dressing.

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