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Serge Dansereau’s prawn, green mango & papaya salad
Serge Dansereau’s prawn, green mango & papaya salad
POSTED 15.11.2011 @ 10:12
Serves 12
You will need:
36 cooked tiger prawns, shelled and deveined
2 small red chillies, deseeded and cut into fine strips
200g papaya, cut into fine strips
200g green mango, cut into fine strips
150g daikon radish, cut into fine strips
½ bunch mint, leaves picked
½ bunch Thai basil, leaves picked
½ bunch coriander, leaves picked
LIME DRESSING
Juice of three limes
¾ cup (175ml) peanut oil
¼ cup (60ml) fish sauce
1 garlic clove, finely chopped
1 tbsp grated palm sugar
Ready to go:
Step 1: To prepare the dressing, mix all the ingredients together, refine the seasoning and allow to sit for 1 hour.
Step 2: To prepare the salad, gently combine the prawns, chilli, papaya, mango, daikon, mint and basil with the dressing. Scatter on the coriander leaves just prior to serving.
Recipe from Serge Dansereau’s new cookbook 'Summer Food: Easy Recipes for Lazy Days' ($39.99, ABC Books)