Thai prawn, pawpaw and palm heart salad with a citrus dressing

August 7, 2016 (Last Updated: November 13, 2018)
Thai prawn, pawpaw and palm heart salad with a citrus dressing recipe

We love this Thai prawn, pawpaw and palm heart salad with a citrus dressing. The aromas are intoxicating and it tastes absolutely divine! Pair it with a glass of your favourite wine. 

Thai prawn, pawpaw and palm heart salad with a citrus dressing

Serves: 4 - 6
Cooking Time: 30 minutes

Ingredients

  • CITRUS DRESSING

  • juice and zest of 4 limes
  • juice of ½ orange
  • 45ml (3 tbsp) palm sugar
  • 1 red chilli, seeded and sliced
  • handful of red basil leaves
  • 30ml (2 tbsp) fresh mint
  • 2 Thai lime leaves
  • 30ml (2 tbps) fresh ginger, finely chopped
  • 1 fresh lemon grass, trimmed, halved and bruised
  • 5ml (1 tsp) fish sauce
  • SALAD

  • 500g fresh prawns
  • 1 Israeli cucumber, seeded and cubed
  • ½ pawpaw, seeded and cubed
  • 1 x 410g tin palm hearts, drained and cubed
  • 1 avocado, cubed
  • 1 shallot, finely sliced
  • 125ml (½ cup) fresh coriander
  • 60ml (¼ cup) fresh mint
  • 60ml (¼ cup) cashew nuts, toasted
  • 2 limes, halved to serve

Instructions

1

For the dressing, bring the lime juice, zest and orange juice to the boil over medium heat in a small pot. Remove from the heat and add the sugar and stir until it has dissolved, about5 minutes. Return to the heat if the sugar is not dissolving.

2

Using a pestle and mortar lightly crush the chilli, herbs, lime leaves, ginger and lemon grass.

3

Stir the lemon grass mixture into the palm sugar mixture and allow to infuse for about 1 hour.

4

Stir in the fish sauce to season. Strain and discard the solids.

5

For the salad, toss to combine all of the ingredients, except for the limes, in a large mixing bowl and add just enough dressing to coat the ingredients.

6

Divide the salad between individual serving bowls and drizzle with the remaining dressing. Add the limes and serve.

 

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