What you need : -
For The Salad
Half a green papaya, about 500g
2 limes (limau nipis)
1 teaspoon sugar
Pinch of salt
2 tomatoes, sliced
For The Sambal
12 shallots, skins removed
12 dried red chillies, scalded
4 candlenuts
Half teaspoon salt, half teaspoon sugar
Half cup thick tamarind juice
3 tablespoons canola oil
400g medium prawns, peeled
What To Do
- Skin papaya, remove seeds and cut into two lengthwise
- Boil till just tender (about 10 mins), remove from water and leave to cool.
- Meanwhile, grind shallots, candle nuts and chillies together.
- Heat oil. Fry prawns till colour changes, put aside.
- In the same oil, fry ground ingredients till aromatic. Add salt, sugar and tamarind juice. Simmer for 3 mins stirring occasionally.
- Add prawns, toss to mix and adjust seasoning to taste. Put aside.
- Slice papaya, squeeze the juice of one lime, sugar and salt over papaya, toss to mix.
- Arrange papaya and tomato on plate with prawn sambal and a slice of lime. Serve with hot rice.
