Project Description

Recipe by GAIA RETREAT chef – Dan Trewartha

Great for a light lunch or starter. Our preference is to ALWAYS use organic seasonal and local produce

Servings: 4-6
Preparation Time: 15 minutes
Cooking Time: 10 minutes

Salad
1 small (650g) green papaya, peeled
1 (350g) green mango, peeled
200g (2 ½ cups) bean sprouts
4 long red chillies, deseeded, finely sliced
1 bunch Thai basil
1 bunch Vietnamese mint
1 bunch mint
1 bunch coriander
2 stalks spring onion, finely sliced
100g cashews or macadamia, lightly roasted
2 tablespoons (40ml) peanut oil
12 large green prawns, peeled, deveined, tails intact

Dressing
2 long red chillies, deseeded and roughly chopped
1 garlic clove, roughly chopped
2.5cm piece galangal, peeled and finely chopped
2 coriander roots, washed and roughly chopped
1 ½ tablespoons (30ml) fish sauce
¼ cup (60ml) lime juice
30g (1 ½ tablespoons)  palm sugar

  1. For the dressing: place the chillies, garlic, galangal and coriander roots into a mortar and pound with a pestle to form a paste. Alternatively, process in a food processor. Add fish sauce, lime juice and palm sugar and mix until sugar dissolves. Taste, checking for balance of hot, sour, sweet and salty. Adjust if required.
  2. For the salad: Shave the papaya and green mango carefully with a mandolin then finely slice. Place papaya, green mango, bean sprouts, chilli, herbs, spring onion and nuts in a large bowl. Toss to combine.
  3. Heat oil in a wok or pan over high heat and prawns for one minute each side, or until just cooked through. Spoon 3 tablespoons of dressing over the hot prawns and set aside.
  4. To serve: dress the salad with dressing. Place on plate followed by prawns on top and remaining dressing.

Dan’s notes: Seeds can be left in the chillies for more heat. Feel free to give the salad more bulk by adding finely sliced raw green beans, halved cherry tomatoes, and finely sliced cucumber. The salad can also be garnished with a sprinkle of fried shallot or fried garlic.

*Note: Australian measurements 1 tablespoon = 20ml are used throughout.

Tune into Lyndey and Herbie’s Moveable Feast for more great Australian food adventures. Episode 2 airs Saturday March 14 at 2.00pm on 7TWO!