This easy-to-prepare summer salad will invoke the flavours of a tropical island holiday.
Ingredients
| 1 | Coconut, fresh (Main) |
| 20 | Cooked prawns (Main) |
| 1 | Green papaya (Main) |
Dressing
| 1 tsp | Sugar |
| ¼ cup | Water |
| 1 | Red chilli, (bird's eye), finely diced |
| 2 tsp | Fish sauce |
| 1 | Lemon, juiced |
| ½ tsp | Sesame oil |
| 4 | Lebanese cucumber, or 1 cup telegraph, diced |
Directions
- For the dressing, place all ingredients in a small saucepan, heat gently while stirring to dissolve the sugar. Remove from heat and let sit while preparing the salad.
- Halve the papaya, remove the seeds and the skin then finely slice. Peel the prawns and add to the papaya.
- Hold the coconut over a bowl to catch the water then, with the back of a chef's knife, whack the coconut three or four times around the diameter until it cracks, then break in half. Remove the flesh using a spoon, gently shred and add to the bowl. The coconut water makes a delicious chilled drink with or without the bourbon.
- Add the diced cucumber, then pour over the dressing. Chill for 15 minutes before serving.