Green papaya, mango and chilli prawn salad

Serves 4

Ingredients

• 1 long red chilli, finely chopped
• 1 tablespoon lime juice
• 2 garlic cloves, crushed
• 1 tablespoon peanut oil
• 500g green prawns, peeled (tails intact), deveined
• 100g dried rice vermicelli noodles
• 1/2 medium green papaya, peeled, deseeded, finely julienned
• 1 mango, julienned
• 1 green shallot, thinly sliced
• 100g cherry tomatoes, halved
• 1 cup beansprouts
• 1/2 cup fresh coriander leaves
• 1/2 cup fresh mint leaves
• 1/2 cup fresh Thai basil leaves
• Crushed peanuts (or cashews) to serve

 Dressing

• 2 Tbsp fish sauce
• 2 Tbsp lime juice
• 1 Tbsp brown sugar

 Method 

1. Combine the chilli, lime juice, garlic and oil in a bowl. Add in the prawns and toss to coat. Cover it with gladwrap and refrigerate for 30 minutes,
2. Put the noodles in a heatproof bowl and cover it with boiling water. Leave for 10 minutes and then run under cold water until cool, drain the noodles and set aside
3. To make the dressing add the fish sauce, lime juice and sugar into a tight jar and shake to combine the mixture
4. Place the papaya, mango, tomato, beansprouts, coriander, mint, basil and noodles in a bowl and mix together. Mix the dressing through.
5. Heat a pan on a high heat and cook the prawns, turning for 4 minutes or until pink and just cooked through
6. Divide the salad on plates to serve and top with the prawns and crushed peanut