Grilled Papaya & Prawns with Coriander Salsa
2 garlic
2-3 bird's eye chillis
coarse sea salt
large handful coriander (about 10g)
1 tablespoon fish sauce
1 teaspoon sugar
juice 1/2 lime
1/2 red Ramiro pepper, cut into fine strips
4 spring onions (about 75g) shredded
90g king prawns, de-veined
1 ripe papaya (about 200g without pips & skin)
100g romaine lettuce
50g rocket leaves
handful flat leaf parsley (about 10g)
Crush together the garlic & chillis with a little coarse salt. Finely chop the coriander and place in a non-reactive bowl. Add the crushed garlic & chillis the fish sauce, sugar and lime juice. Mix well. Add the Ramiro pepper strips and spring onions. Mix well.
Peel and deseed the papaya and cut into 6 slices. Heat a non-stick grill pan over high heat. When hot, add the papaya slice and grill until browned on each side.
Remove the papaya from the grill pan and reserve. Add the de-veined prawns to the hot grill pan and cook briefly until butterflied. Add the hot prawns to the salsa and stir well. Allow to cool.
Mix together the rocket, shredded romaine and parsley and arrange on a serving plateon a serving plate. Arrange the grilled papaya on the leaves. Mound the prawns and salsa with the grilled papya and spoon over any remaining salsa.
Calories (kcal) 242.5
Carbohydrate (g) 33.8
Protein (g) 22.2
Fat (g) 2.6
Fibre (g) 9.0
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