Satay Prawns with Green Papaya Salad Recipe – Australian Special
Satay Prawns with Green Papaya Salad is a vibrant and flavorful dish that combines succulent prawns marinated in a rich, spicy satay sauce with a refreshing and tangy green papaya salad. This dish brings together a delightful balance of spicy, sweet, and savory flavors with a crunchy and zesty salad, making it an excellent choice for a light yet satisfying meal or a standout appetizer.
- Prep Time30 min
- Cook Time8 min
- Total Time38 min
For the Satay Prawns:
- 12 large prawns (shrimp), peeled and deveined
- 2 tablespoons of vegetable oil
- 1 tablespoon of soy sauce
- 2 tablespoons of peanut butter
- 2 tablespoons of hoisin sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of lime juice
- 1 clove of garlic, minced
- 1 teaspoon of grated fresh ginger
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of chili flakes (adjust to taste)
For the Green Papaya Salad:
- 2 cups of green papaya, peeled and julienned
- 1 cup of cherry tomatoes, halved
- 1/2 cup of shredded carrots
- 1/4 cup of fresh cilantro, chopped
- 1/4 cup of roasted peanuts, roughly chopped
For the Salad Dressing:
- 3 tablespoons of lime juice
- 2 tablespoons of fish sauce
- 1 tablespoon of brown sugar
- 1 clove of garlic, minced
- 1 small red chili, finely chopped (adjust to taste)
Prepare the Satay Prawns:
Make the Marinade: In a bowl, whisk together soy sauce, peanut butter, hoisin sauce, brown sugar, lime juice, minced garlic, grated ginger, ground coriander, ground cumin, and chili flakes.
Marinate the Prawns: Toss the prawns in the marinade until well-coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Prepare the Green Papaya Salad:
Prepare the Vegetables: In a large bowl, combine julienned green papaya, cherry tomatoes, shredded carrots, and chopped cilantro.
Make the Dressing: In a small bowl, whisk together lime juice, fish sauce, brown sugar, minced garlic, and chopped red chili.
Dress the Salad: Pour the dressing over the salad and toss to coat. Sprinkle with chopped roasted peanuts just before serving.
Cook the Satay Prawns:
Preheat the Grill or Pan: Heat a grill or large skillet over medium-high heat. Brush with vegetable oil.
Cook the Prawns: Thread the marinated prawns onto skewers (if using wooden skewers, soak them in water first to prevent burning). Grill or pan-fry for about 2-3 minutes per side, or until the prawns are cooked through and have a nice char.
Serve:
Arrange the cooked satay prawns on a serving platter alongside the green papaya salad. Garnish with extra cilantro if desired.
Recipe Notes:
Prawns: Ensure the prawns are thoroughly thawed and patted dry before marinating to ensure the marinade adheres well.
Green Papaya: If green papaya is not available, you can substitute with shredded green apple or zucchini for a similar texture.
Salad Dressing: Adjust the heat level of the dressing by adding more or less chili to suit your taste preferences.
Make-Ahead: The marinade for the prawns can be prepared in advance, and the salad dressing can also be made ahead. Store both in the refrigerator until ready to use.
