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Recipe: Spicy Green Papaya Salad with Prawns

For the less daring, use larger red chillies as they are less spicy.
Serves 4


2 tbsp
60 ml
2 tbsp
River or black tiger prawns
Green papaya, sliced thinly (approx 800g)
Long beans, cut into 2.5cm pieces
Peanuts roasted
Mint Leaves
Spring onion
Fish Sauce
Tamarind juice
Garlic cloves, chopped coarsely
juice from pickled mudfish or tinned anchovies

– A pinch Salt Chillies, to taste
Sticky Rice

200g         Sticky or glutinous rice
500ml       Coconut milk
250g         Sugar

16            Cherry tomatoes, halved

• Spicy Green Papaya Salad Remove the stalks from the chillies, cut them in 4 lengthwise
then in 1/2 crosswise. Set aside.
• Sprinkle the papaya slices with salt and set aside for about 30 minutes.
• Squeeze and discard any fluid from the papaya, add the chillies and pound using a mortar and pestle.
• Add the rest of the ingredients and pound until well-mixed.
• Arrange the mixture with the tomatoes and prawns on a plate as shown.

Sticky Rice

• Soak the rice in cold water overnight, then steam for 18 minutes.
• Transfer the rice to a mixing bowl and mix with the coconut milk and sugar.
• Set the rice aside for 10 minutes, then stir.
• Serve warm with the salad.
Recipe courtesy of the Hotels a la Carte Asia-Pacific book, which features over 100 signature recipes from the region’s top hotels.

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