Tom yum prawns with green papaya salad

serves / 4 prep / 40 minutes cook / 6 minutes

Ingredients

2 tbsp tom yum paste

2 tbsp canola oil or peanut oil 2 tbsp grated palm sugar or brown sugar

Juice of 1 lime, plus extra lime wedges, to serve

600g green prawns, peeled (tails intact), deveined

HERB AND PAPAYA SALAD:

2 tbsp fish sauce

2 tbsp lime juice

1 tbsp grated palm sugar or brown sugar

1 long red chilli, seeds removed, finely chopped 1 small (about 600g) green papaya

1 lebanese cucumber 250g punnet cherry tomatoes, quartered

4 spring onions, finely shredded 1⁄2 cup fresh mint leaves 1⁄2 cup fresh coriander 1⁄2 cup thai basil leaves 1⁄4 cup (35g) roasted peanuts, roughly chopped

1. Combine tom yum paste, oil, sugar and lime juice in a bowl. Add prawns and turn to coat. Cover and marinate in the fridge for 30 minutes.

2. Meanwhile, for the salad, combine fish sauce, lime juice, sugar and chilli in a screwtop jar. Shake well, then set aside.

3. Peel papaya and halve, discarding seeds, then finely shred or grate and place in a bowl. Halve cucumber lengthways, remove seeds, then thinly slice on the diagonal. Add to bowl with tomato, spring onion and herbs, and toss to combine.

4. Lightly grease a barbecue or chargrill pan and preheat to medium-high. Cook prawns for 2 minutes each side or until lightly charred and just cooked. Add to salad with the dressing and toss to combine. Top with peanuts and serve with extra lime wedges.