- 12 pieces large prawn tailspeeled, devined
- 12 pieces lemongrass sticksapporx. 2 inch long
- 150 grams papayaflesh only, diced
- 30 grams honey
- 1 red chillisdeseeded, chopped
- 2 Lime1 for juice, 1 for zest
- 20 grams green & red bell peppersdeseedd diced
- 15 grams young ginger rootgrated
- 20 grams virgin olive oil
- 3 grams cilantro leafschopped and for garnish
- 3 grams spring onionschopped
- sea salt flakes
- 10 grams red onionpeeled, diced
Fruity Goodness with a Prawn
Personally, papaya or pawpaw is one of my favorite fruits. I like it for breakfast with cottage cheese and few drops of lime or like here in this recipe as a mildly spiced salsa with prawns or other seafood for that matter. Papaya is a fruit which needs to be eaten at the peak of it’s ripeness. If the fruit is just a little under-ripe they are quite tasteless and lack sweetness and flavor and if they are just a bit over-ripe the flesh is getting mushy and has a sort of “tired” aftertaste. This recipe of the salsa combines ginger, honey and lime, which I feel is a perfect accompaniment to ripe fully flavored papaya meat and goes well with any freshly grilled or steamed seafood.
- Clean the prawns and boil them in little salt water, cool and set aside.
- Peel off the head and tail, leaving only the tail shell on. Clean and de-vein the prawns.
- Combine all ingredients for the salsa and let them sit and macerate for 30 minutes before serving.
- Using the lemongrass “skewers” to secure the prawns in place, and in order for the guest to hold them on when serving set them on the serving dish.
- With a soup spoon, ladle the sauce onto the prawn.