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Recipe

Prawn & pawpaw salad

This is Nicki Wickes' go-to summer salad of choice when asked to bring a plate - a salad of rice noodles, prawns and pawpaw

Nov 10, 2015 2:19am
  • 30 mins cooking
  • Serves 6
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Ingredients

Prawn and pawpaw salad
  • 500 gram frozen uncooked prawns, thawed
  • 100 gram thin rice noodles (vermicelli)
Dressing
  • 2 tablespoon sesame oil
  • 4 tablespoon fresh lime (or lemon) juice
  • 1 tablespoon rice wine vinegar
  • 1/4 teaspoon sea salt
  • 3 tablespoon grated palm sugar (or 2 tbsp brown sugar)
To serve
  • 1 ripe pawpaw, peeled and diced
  • 1/2 cup coriander
  • 2 tablespoon black and/or white sesame seeds, toasted

Method

Prawn and pawpaw salad
  • 1
    Bring a large pot of salted water to the boil and drop the prawns into it for 1-2 minutes until they turn pink and are just cooked through. Drain immediately in a colander and rinse in cold water. Set aside.
  • 2
    In a large bowl, cover the noodles with boiling water, then leave to soak and soften for 10 minutes.
Dressing
  • 3
    Make the dressing with sesame oil, lime, vinegar, salt and palm sugar, mixing well. Add more sweetness or salt according to taste.
To serve
  • 4
    Drain the noodles well, pressing the water out of them until they are quite dry. Toss the noodles in with dressing until well coated.
  • 5
    Add the prawns, cucumber and pawpaw, mixing together. Transfer to a serving platter or large bowl. Garnish by adding coriander and sesame seeds last.

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