Australian Cuisine

Satay Prawns with Green Papaya Salad Recipe – Australian Special

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Satay Prawns with Green Papaya Salad Recipe – Australian Special

Satay Prawns with Green Papaya Salad brings together succulent prawns marinated in creamy peanut satay, soy, hoisin, garlic, and a touch of chili, balanced by a crisp, refreshing green papaya salad tossed with lime juice, fish sauce, garlic, and fresh herbs. This Australian-special dish delivers layers of spicy, sweet, and savory flavors with crunchy textures that invigorate the palate. It’s perfect for a light yet satisfying main or appetizer that’s as vibrant visually as it is in taste.

  • 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:

1

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.

2

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:

3

Prepare the Vegetables: In a large bowl, combine julienned green papaya, cherry tomatoes, shredded carrots, and chopped cilantro.

4

Make the Dressing: In a small bowl, whisk together lime juice, fish sauce, brown sugar, minced garlic, and chopped red chili.

5

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:

6

Preheat the Grill or Pan: Heat a grill or large skillet over medium-high heat. Brush with vegetable oil.

7

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:

8

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 so the sauce adheres well.

  • Green Papaya: If green papaya is hard to find, shredded green apple or zucchini can substitute for similar crisp texture.

  • Salad Dressing: Adjust the heat level by adding more or less red chili to suit your taste.

  • Make-Ahead: The prawn marinade and the salad dressing can both be prepared ahead and stored in the fridge until needed.

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