Seafood & Green Papaya Salad with Hot & Sour Dressing
250g cooked prawns peeled and deveined
250g squid cleaned and sliced
1 cup shredded green pawpaw
6 golden shallots, finely sliced
1 tablespoon finely chopped lemon grass
1 tablespoon finely shredded kaffir lime leaf
1/4 cup of coriander leaves
1/4 cup mint leaves
1/4 cup hot and sour dressing
2 tablespoons roasted and crushed peanuts
2 tablespoons crispy shallots
Bring large pot of salted water to boil, blanch squid for 30 seconds. Remove and cool.
In a large bowl, toss seafood with pawpaw, golden shallots, coriander, mint leaves, Iemongrass, kaffir lime leaves and hot and sour dressing. Transfer to serving plate and sprinkle with peanuts and crispy shallots.
Hot and Sour Dressing
4 red chillies
8 cloves of garlic, chopped
4 tablespoons fish sauce, to taste
8 tablespoons of fresh lime juice
4 teaspoons palm sugar, to taste
Our thanks to Robyn Richards for sending in this recipe, which she learned at a cooking class at a restaurant in Coolum called Spirit House.