Based on an idea by Sybil Kapoor writing in Waitrose Food Illustrated ; the quantities here have been adjusted to make it suitable for a starter and the cooking time has been reduced to something more appropriate.
|preparation time:||1¾ hrs|
|cooking time:||10 mins|
- 2 stems lemon grass, finely sliced
- 4 tbsp olive oil
- 1 red Thai chilli, finely sliced
- 3 limes
- 16 raw tiger prawns, prepared
- handful coriander leaves, chopped
- ¼ cucumber
- 2 oz mixed salad leaves
In a bowl, combine 2 tbsp olive oil, 2/3 chilli, the juice of 1 lime and the prawns. Chill for an hour. In a separate small bowl, mix the remaining 1/3 chilli with juice of ½ lime.
Peel the papaya, halve it, scoop out and discard the seeds. Cut the flesh into dice of about 1 cm, then add them to the lime and chilli mixture. Add the coriander, season lightly with salt and pepper, mix well, cover and set aside.
Peel the cucumber, cut in half lengthwise, slice it and mix with the salad leaves. Whisk 2 tbsp olive oil together with the juice of ½ lime and a little salt and pepper.
Immediately before you serve, dress the salad with th eoil and lime mixture and divide it between 4 plates. Heat a lightly oiled cast iron griddle pan over medium heat. Season the prawns lightly with pepper and grill them about 2 minutes each side. Add 4 to each plate of salad together with a spoonful of the papaya salsa and a wedge of the remaining lime.