STEAMED PRAWNS WITH PAPAYA-HONEY SALSA

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STEAMED PRAWNS WITH PAPAYA-HONEY SALSA

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Ingredients

Adjust Servings:
12 pieces large prawn tails peeled, devined
12 pieces lemongrass sticks apporx. 2 inch long
150 grams papaya flesh only, diced
30 grams honey
1 red chillis deseeded, chopped
2 Lime 1 for juice, 1 for zest
20 grams green & red bell peppers deseedd diced
15 grams young ginger root grated
20 grams virgin olive oil
3 grams cilantro leafs chopped and for garnish
3 grams spring onions chopped
sea salt flakes
10 grams red onion peeled, diced
Features:
  • Gluten Free
Cuisine:
    • Serves 12
    • Medium

    Ingredients

    Directions

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    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.

    1. Clean the prawns and boil them in little salt water, cool and set aside.
    2. Peel off the head and tail, leaving only the tail shell on. Clean and de-vein the prawns.
    3. Combine all ingredients for the salsa and let them sit and macerate for 30 minutes before serving.
    4. 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.
    5. With a soup spoon, ladle the sauce onto the prawn.

    Thomas Wenger

    Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

    What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

    For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

    Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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