Ingredients
- For the papaya salad
- 200 g papaya
- 1 small red pepper
- 5 cherry tomatoes
- 1 carrot
- 2 limes (juice)
- 2 tbsp fish sauce (nuoc mam)
- 1 tbsp oil
- For the prawn bowl
- 160 g rice
- ½ tsp salt
- 200 g pre-cooked prawns
- 1 tbsp oil
- 50 g salted peanuts
- 3 tbsp chilli sauce
- 2 tbsp fresh coriander
Instructions
The papaya salad
- Cut the papaya in half and scrape the seeds out with a spoon. Peel and cut into small cubes.
- Dice the red pepper and slice the tomatoes in half. Grate the carrot. Carefully mix the vegetables and papaya in a bowl, and add the lime juice, fish sauce and oil. Set aside.
The prawn bowl
- Bring the rice to a simmer on a low heat in about 250 ml of water and a teaspoon of salt. Cook for about 20–25 minutes.
- Heat the oil in a small pan and cook the prawns for 5 minutes.
- Put everything in a bowl, adding the salad last (to keep it fresh). Serve with peanuts, chilli sauce and coriander.
Recipe & Picture: Paula Soryano
