Thai Prawn Papaya Salad

15 mins

417 cals

moderate

Ingredients

 

Salad

 

200g shelled raw prawns

zest of 1 lime

1 tscp coconut oil

1 garlic clove, crushed

100g lettuce/chines cabbage

½ cucumber sliced

50 g beansprouts

½ green papaya – peeled, grated

100g carrots – vcut into matchsticks

4 spring onions shredded

20g peanuts

few mint/coriander leaves

1 pinch salt

 

Dressing

 

1 tsp tamarind paste

1 tbsp fish sauch

½ tsp honey

juice 1 lime

2 red chillies

salt and black pepper

 

Nutitional Info

Calories 417

Protein 36.7g

Carbohydrates 24.7g

Fat 16.1g

Fibre 11.3g

Method

Put the prawns in a bowl and season with salt and lime – ensure they are coated all over

 

Heat the coconut oil in a frying pan and add the garlic

 

Add the prawns to the frying pan and cook fully until they are pink, remove from the pan then set to one side to cool

 

Arrange the lettuce, cucumber, bean sprouts in a large bowl and sprinkle over the carrots, papaya and spring onions

 

Toast the peanuts lightly in a dry frying pan and then crush into small pieces

 

Add the prawns to the salad and sprinkle over the peanuts

 

Mix together the ingredients for the dressing and drizzle over the salad before serving.