Papaya, prawn & tamarind salad

This punchy salad full of Thai flavours makes a lovely light meal – or toss through cooked rice to make it a little heartier.

Ingreadient

• 2 tbsp groundnut oil
• 1 green chilli, finely sliced
• 2 clove/s cloves garlic, finely sliced
• 180g raw peeled king prawns
• 1½ tbsp tamarind paste
• 1 tbsp clear honey
• ½ tbsp fish sauce
• 1 tbsp soy sauce
• 2 Little Gem lettuces
• 1 large papaya
• 2 sticks celery, trimmed
• ½ x 20g pack Cooks’ Ingredients Thai Basil, leaves picked
• ½ lemon, juice

Step by step

1. Put a large frying pan over a high heat and add the oil, sliced chilli and garlic. Fry for 1 minute, then add the prawns. Stir fry for 3-5 minutes or until the prawns are pink, opaque and cooked through. Transfer to a shallow bowl. Return the pan to the heat and add the tamarind paste, honey, fish sauce and soy sauce. Bring to the boil and cook for ­3-4 minutes until the dressing has thickened. Pour the dressing over the prawn mixture and set aside to cool a little.
2. Meanwhile, trim the lettuces and cut into wedges, then arrange on a serving platter or plates. Halve the papaya, scoop out the seeds, then cut into slices and scatter over the lettuce. Slice the celery at an angle (not too thinly) and scatter over the top. Scatter over the Thai basil leaves. Drizzle over the lemon juice and toss gently together. Top with the prawns and dressing and serve straight away.