Hawaiian Chilli Garlic Prawns with Green Papaya Salad. This Hawaiian inspired seafood dish is incredibly fresh and full of light flavours.
1kg large green king prawns
6 garlic cloves, crushed or finely chopped
2 tsp lime zest
2 tbsp lime juice
1/4 cup olive oil
2 red birdseye chillies, deseeded, finely chopped
1/4 cup chopped coriander leaves and stems
Garlic Chilli Mayonnaise
1 garlic clove, finely chopped
1/2 tsp lime zest
1 tbsp lime juice
1/2 cup good-quality egg mayonnaise
1 birdseye chilli, deseeded, finely chopped
Green Papaya Salad
1/2 green papaya, julienned or coarsely grated
125g cherry tomatoes, halved
1/2 cup coriander leaves
2-3 tbsp lime juice, to taste
2-3 tbsp fish sauce, to taste
1 tbsp brown or palm sugar
1/2 cup peanuts, coarsely chopped
Using a skewer or small sharp knife, gently pierce part of prawn shell at back and devein prawns. In a large bowl, combine garlic, zest and juice, oil, chillies and coriander. Season with salt and pepper. Toss to combine, then cover with plastic wrap and place in fridge for 30 minutes to marinate.
To make garlic chilli mayonnaise, combine all ingredients in a small bowl. Set aside.
To make green papaya salad, place papaya, tomatoes and coriander in a large serving bowl. Stir together lime juice, fish sauce and sugar until dissolved, adding more juice or fish sauce to adjust flavours to create a sweet and sour balance.
To cook prawns, heat a chargrill pan or frying pan over a medium-high heat. Cook prawns for 2-3 minutes each side or until charred, golden and cooked through. Toss juice mixture through papaya mixture. Scatter peanuts over top and serve with prawns and mayonnaise.