Vietnamese Prawn Papaya Salad

ABOUT: 'Four Ingredients' is a weekly cooking segment with a different Chef / Cook. Every Monday will give our Chef / Cook four ingredients; they will then have 20 minutes to prepare a delicious meal for Sonia and David.

Special guest chef Luke Nguyen was given just four ingredients to come up with an appetising delight. Can he create a dish using just Green Prawns, Green Papaya, Tofu, Bean Sprouts?

Main Ingredients

1. Green Prawns

2. Green Papaya

3. Tofu

4. Bean Sprouts

Additional Pantry Ingredients

1. 1x Lime

2. Bunch of coriander

3. Vegetable oil

4. 3x red chilli’s

5. Bunch of mint

6. Vinegar

7. Fresh Garlic

8. Oyster sauce

Method

1. Peel and devein prawns – leave head a tail on

2. Marinate prawns – 20 minutes, 1x tbs of vegetable oil, 1x glove of garlic (chopped and diced), 1x tea spoon of oyster sauce. Combine all ingredients in a bowl with the prawns.

5. Peel and shred the green papaya, place in a bowl along with a hand full of bean sprouts, 12 mint leaves, 5 stalks of coriander (torn) and a pinch of toasted desiccated coconut.

6. Pound two cloves of garlic, 1x whole chilli, 2x coriander roots into a paste and coat this on the tofu.

7. Pan fry tofu with a dash of vegetable oil, 2 minutes on each side. Cut into cubes.

8. Grill prawns on a hot griddle pan for 1 minute on each side (med-high heat).

9. Mix salad and tofu together and place on plate.

10. Place prawns on top of salad as a garnish.

11. Make fish sauce – 1x tbs of fish sauce, half tbs of sugar, 1x tbs of white vinegar and a squeeze of lime. Mix all this together and drizzle over dish.

12. Top the dish of with a pinch of coriander and some

Tags 4 Ingredients