Satay prawns with green papaya salad

Name: Satay prawns with green papaya salad
Yield: Serves 4
Cuisine: Malay
Ingredients: 24 green king prawns/shrimp; 24 green king prawns/shrimp; 8 teaspoons Satay Spice Paste; 30 ml/1 fl oz strained lime juice; 250 g/8 oz green papaya, finely shredded; 1 tablespoon dried shrimps, ground; 6 cherry tomatoes, quartered; 1 tablespoon red shallot slices; 2 teaspoons Tamarind Liquid; 20 ml/¾ fl oz Sugar Syrup or 3 teaspoons caster sugar; 20 ml/¾ fl oz Sugar Syrup or 3 teaspoons caster sugar; 20 ml/¾ fl oz fish sauce; 2 tablespoons raw peanuts, lightly roasted and roughly chopped; 1 tablespoon shredded basil leaves; 2 red birds-eye or serrano chillies, finely sliced; 2 red birds-eye or serrano chillies, finely sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

24 green king prawns/shrimp
8 teaspoons Satay Spice Paste

Australian
Asia
Oceania
Australia
Indonesia
Malaysia
Pescatarian
Gluten-free
Southeast Asia

Method

Soak 12 wooden skewers in water for 1 hour (to prevent them burning during cooking). Peel and devein prawns, leaving their tails intact, and marinate in satay spice paste for 30 minutes.
Thread 2 prawns onto each satay stick.
To make papaya salad, mix lime juice, tamarind liquid, sugar syrup and fish sauce together. Combine remaining ingredients in a