GREEN PAPAYA, POMEGRANATE AND TIGER PRAWN GLASS NOODLE SALAD
Per serving: 300 calories, 0.7g fat (0.2g saturated fat), 15g protein, 56g carbohydrate (14g sugar), 1.5g salt
Juice of 2 limes 2 tsp chilli powder Juice of 1 clementine 2 tsp fish sauce ½ tsp caster sugar 2 tbsp table salt 6 tiger prawns, shells removed and deveined 1 green papaya, peeled and shredded, and core and pips discarded 150g glass noodles (mung bean noodles), soaked in boiling water for 5 minutes until translucent, then chilled Seeds of 1 pomegranate 10g mint leaves, torn 10g coriander 10g Thai sweet basil 10g pak chi farang (Thai long-leaf coriander), chopped (optional) 6 Thai shallots, sliced
1 In a small bowl, mix the lime juice, chilli powder, clementine juice, fish sauce and caster sugar. Taste it for seasoning: it should be sweet, salty, sour and spicy.
2 Heat a small saucepan of water with the salt to a medium heat. Drop in the prawns and cook for 1-1½ minutes until they’re pink and hot throughout, then remove and toss them into the dressing.
3 Add all the other ingredients to the bowl and mix well, being careful not to pull the prawns apart. Serve immediately in bowls with chopsticks.
Thai people often cook with unripe fruits such as green papaya to give delicious sweet, bitter and sour flavours.