Tropical Delights

22

Green pawpaw salad with tiger prawns

Located in one of the most stunning bays in Efate Island, Havannah Harbour, The Havannah Resort exudes sophistication in that serene ‘Island’ way. With a gorgeous white sand beach, azure calm waters, top of the range accommodation and a high-class Vanuatu restaurant, it is a must-visit if not a must-stay!

Serves one

Ingredients:

6 tiger prawns, tailed, shelled and deveined. 1/2 medium-size green pawpaw, peeled, seeded, and coarsely grated (about 2 cups). 1/4 cup of fresh coriander and Vietnamese mint leaves, washed and spun-dry. 1 tablespoon crushed roasted peanuts.

Dressing:

1 large clove of garlic, crushed. 3 tablespoons fresh lime-juice.1/2 tablespoon fish sauce (Nuoc Mam). 1/2 tablespoon sugar. 1/4 tablespoon sweet chili sauce. 1 small thin red or green Asian chilli, seeded and chopped finely (wear rubber gloves).

Preparation:

Prawns:

In a small saucepan with boiling salted water cook prawns for about 45 seconds to one minute, until cooked through. Drain prawns in a colander and rinse under cold water to stop cooking.

Dressing:

In a large bowl, whisk together the ingredients for the dressing until the sugar is dissolved. Add the pawpaw and coriander, tossing well. Pour the salad into a serving bowl.

Toss the prawns in the remaining dressing and set them on top of the salad. Salad can be made an hour ahead and chilled, covered, until ready to serve. Bring the salad to room temperature and sprinkle the crushed peanuts on top before serving.

 

 

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