Beat the heat this summer with this easy and delicious prawn and papaya salad and wash it down with a glass of dry rosé by Vondeling Wines.
Rosé – Prawn & Papaya Salad
serves 4
INGREDIENTS
- 1kg green prawns, peeled, deveined
- 2 tablespoons grapeseed oil
- 1 long fresh red chilli, finely chopped
- 2cm-piece fresh ginger, peeled, grated
- 1 lime, rind finely grated, juiced
- 1/4 cup chopped fresh coriander
- 1 papaya, seeded, cut into 2cm pieces
- 2 spring onions (shallots), thinly sliced
- 1 long fresh red chilli, extra, seeded, finely chopped
METHOD
- Combine the prawns, oil, chilli, ginger, lime rind and 1 tablespoon of the coriander in a large bowl. Season. Thread onto soaked bamboo or metal skewers. Transfer to a large plate, cover with plastic wrap and place in the fridge for 30 minutes to marinate.
- Meanwhile, combine the papaya, spring onion, extra chilli, lime juice and remaining coriander in a bowl. Season.
- Braai or chargrill on medium-high. Cook the skewers, turning, for 3-4 minutes or until the prawns change colour and are lightly charred. Serve with the papaya salsa and Vondeling Rosé.
