Ingredients

The following ingredients have 4 Servings
  • Juice of 1 lime
  • 2 garlic cloves, finely chopped
  • 3cm piece of ginger, grated
  • 1/2 bunch coriander roots & stems, finely chopped
  • 3 kaffir lime leaves, finely shredded
  • 300ml coconut milk
  • 1kg green prawns, peeled (tails intact), deveined
  • Toasted shredded coconut, to serve
  • 1 1/2 cups (300g) jasmine fragrant rice
  • 100ml coconut milk
  • 1 1/2 tablespoons grated palm sugar or brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sesame oil
  • 1 long red chilli, seeds removed, finely chopped
  • 1/2 green papaya, shredded (a mandoline is ideal)
  • 250g punnet cherry tomatoes, halved
  • 2 cups (160g) bean sprouts, trimmed
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped coriander

Instruction

  • Combine lime juice, garlic, ginger, coriander roots and stems, kaffir lime leaves and coconut milk in a bowl. Add the prawns, then place in the fridge to marinate for 30 minutes.
  • Meanwhile, for the rice, place rice, coconut milk, 2 cups (500ml) water and 1/2 teaspoon salt in a saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover and cook for 10 minutes. Remove from heat and stand, covered, for 10 minutes or until the liquid is absorbed – don’t be tempted to lift the lid early or you’ll lose the steam that cooks the rice. Fluff up rice with a fork.
  • Preheat a barbecue or chargrill pan on high heat.
  • Drain prawns and season, then grill for 1-2 minutes each side until just cooked.
  • Make green papaya salad: Combine the sugar, fish sauce, lime juice, sesame oil and chilli in a bowl, stirring to dissolve the sugar. Place the remaining ingredients in a separate bowl, then pour over the dressing and toss to combine.
  • Divide coconut rice and green papaya salad among bowls. Top with prawns and sprinkle with toasted coconut.