Serving size: Serves 4-6
Cuisine type: Vietnamese
Cooking time: Less than 60 minutes
Special options: Low Carb, Low cholesterol, Low fat, Low GI
Course: Entree, Lunch, Main
Favourite flavours: Easy recipes, Salad, Seafood
INGREDIENTS
1 cup bean sprouts
1 cup green papaya (peeled and flesh julienned)
1 small cucumber, sliced thinly
2-3 hot small chillies small, finely diced
1 teaspoon grated ginger
2 cloves of garlic finely minced
2 tablespoon fish sauce
4 tablespoons lime juice
2 tablespoons palm sugar
¼ cup unsalted roasted macadamia nuts, chopped
1 long red chilli, deseeded and julienned into long thin strips
½ cup coriander leaves
3 Thai shallots or small red onion, peeled and finely sliced
½ cup Vietnamese mint leaves
½ cup Thai basil leaves
½ cup mint leaves
15 large cooked king prawns, peeled and deveined
METHOD
Place the garlic, chilli, ginger and sugar in a mortar and pestle of food processor, then add in the lime juice and fish sauce.
In a large bowl, add in the bean sprouts, long red chilli julienne, green papaya, cucumber, coriander leaves, Thai shallots, both mint leaves, Thai basil and the dressing to taste.
Serve on a platter with prawns and finish with toasted peanuts and fried shallots.
source :
Women Weekly Australia
http://aww.ninemsn.com.au/article.aspx?id=790703
