Green Papaya Salad With Grilled Prawns

Ingredient

1 green papaya, shredded
1 kohlrabi, shredded
3 Birdseye chillies
100g green beans, blanched
250g cherry tomatoes, halved
2 tbs fish sauce
1 tsp caster sugar
1 lime, juiced, plus extra to serve
¼ cup roasted unsalted peanuts
½ bunch coriander
18 green prawns in shell
1 tsp chilli flakes
Sea salt flakes
Red Island extra virgin olive oil

Method

Combine the green papaya, kohlrabi, chilli and green beans on a bowl or large mortar. With a rolling pin, meat mallet or a pestle bash the ingredients together to slightly bruise. After 1 minute add the tomatoes and burst them.

Add the fish sauce, sugar and lime juice and mix through. Add the peanuts and bash to slightly break them up. Leave to the side to marinate.

Peel the prawns, leaving the head and tail on.

Marinate the prawns in oil, salt and chilli flakes. Heat a grill or bbq until smoking. Cook the prawns in batches until just cooked through. Watch for the colour change then turn.

Add the coriander leaves to the papaya salad.

Serve the salad topped with prawns and a wedge of lime on the side.

Recipe by Michael Weldon