Thai prawn, pawpaw and palm heart salad with a citrus dressing – Food & Home Magazine
Thai prawn, pawpaw and palm heart salad with a citrus dressing: Aromatic, divine, and perfect with wine. Serves 4-6, ready in 30 minutes.
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Ingredients
- <h3>CITRUS DRESSING</h3>
- juice and zest of 4 limes
- juice of ½ orange
- 45ml (3 tbsp) palm sugar
- 1 red chilli, seeded and sliced
- handful of red basil leaves
- 30ml (2 tbsp) fresh mint
- 2 Thai lime leaves
- 30ml (2 tbps) fresh ginger, finely chopped
- 1 fresh lemon grass, trimmed, halved and bruised
- 5ml (1 tsp) fish sauce
- <h3>SALAD</h3>
- 500g fresh prawns
- 1 Israeli cucumber, seeded and cubed
- ½ pawpaw, seeded and cubed
- 1 x 410g tin palm hearts, drained and cubed
- 1 avocado, cubed
- 1 shallot, finely sliced
- 125ml (½ cup) fresh coriander
- 60ml (¼ cup) fresh mint
- 60ml (¼ cup) cashew nuts, toasted
- 2 limes, halved to serve
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