Ingredients
1 papaya peeled and finely chopped
4 tbsp fresh parsley, finely chopped
A large pinch of sugar
120 ml freshly squeezed lime juice
2 large, mild red chillies, de-seeded and finely chopped
2 tbsp olive oil
400 g raw large prawns
2 cloves garlic, finely chopped
Finely grated zest of 2 limes
5 small, hot red chillies (optional)
100 g baby leaf or rocket salad
4 spring onions, finely sliced
1 papaya peeled and finely chopped
4 tbsp fresh parsley, finely chopped
A large pinch of sugar
120 ml freshly squeezed lime juice
2 large, mild red chillies, de-seeded and finely chopped
2 tbsp olive oil
400 g raw large prawns
2 cloves garlic, finely chopped
Finely grated zest of 2 limes
5 small, hot red chillies (optional)
100 g baby leaf or rocket salad
4 spring onions, finely sliced
Method
Mix together the papaya, parsley, sugar, lime zest and juice. Add the chopped chilli and one of the small chillies, finely sliced. (This will make the salsa very hot so only add if you like it spicy).
Season with salt and pepper. Heat a large non stick pan, add the oil and saute the prawns for just 3 minutes until they turn bright pink and the garlic is lightly golden. Stir in the lime zest and season
To serve place a small handful of salad leaves on each plate, pile the prawns on top and drizzle the salsa over and around. Garnish with the spring onion and a small red chilli
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