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Thai Sweat with Fry’s Battered Prawn-Style Pieces

Som Tam salad made with cherry tomatoes, green papaya and Thai red chillies. It is tossed in a fresh lime dressing and is served with Fry's crispy black pepper Prawn Pieces.

CategoryDifficultyBeginner
Prep Time20 minsCook Time30 minsTotal Time50 minsYields2 Servings

Ingredients
For the Crispy Prawns
 1 Tbsp oil
 1 box Fry’s Battered Prawn-Style Pieces
 6 sprigs coriander
 ½ tsp turmeric
 ½ tsp red chilli
 ½ tsp mustard seeds
 ½ and onion, thinly sliced
 Salt and pepper to taste
 3 lime leaves or 1 tsp lime zest and juice
 ½ stick lemon grass
For the Som Tam Salad
 1 ½ cups julienned green papaya (soak in ice water for 10-15 minutes until they are firm)
 2 cloves garlic
 3 Red chilies (this is a spicy salad so don’t be afraid to use a lot!)
 1 ½ Tbsp palm sugar, packed
 2–3 green beans, cut into 2cm pieces
 3 Tbsp roasted peanuts
 2 Tbsp fresh lime juice
 2 tsp tamarind juice (½ tsp tamarind + 2 tsp boiling water, then strained)
 1/2 cup cherry tomato, halved

Method

For the Crispy Black Pepper Prawn Pieces
1

In a hot wok with 1 Tbsp of oil, add Fry's Battered Prawn-Style Pieces and toss in coriander, turmeric, red chilli, mustard seeds and thinly slice onion. Add salt and pepper to taste and kafia lime leaves or lime zest and juice or lemon grass.
Finish with fresh coriander and squeeze of lime (optional).

For the Som Tam Salad
2

Drain the soaked papaya well and place in a bowl lined with 2 layers of paper towel to absorb excess water. You want to have as little water on the papaya as possible so as to not dilute the dressing.
In a pestle and mortar, pound garlic and chilies until they have broken down and chilli skins have shredded.
Add palm sugar and mash with the pestle until it turns into a wet paste and all the clumps are dissolved.
Add green beans and pound just until slightly broken.
Add peanuts and pound to break the peanuts up slightly.
Add tamarind juice, and lime juice, adding the squeezed lime skin into the mortar as well for extra lime fragrance. Stir with a large spoon to mix and dissolve the sugar.
Add shredded papaya and tomatoes. Once everything looks well mixed and the tomatoes are just slightly crushed, it’s ready! Plate and sprinkle with the remaining peanuts.

To Serve
3

Sit the salad below the crispy Prawns, garnish with fresh lime and serve with sticky rice - sticky rice is a classic pairing with papaya salad!

Thank you to Kim and Pashi (My Kitchen Rules, Season 2 Finalists) for this great Indian-inspired recipe.

Ingredients

Ingredients
For the Crispy Prawns
 1 Tbsp oil
 1 box Fry’s Battered Prawn-Style Pieces
 6 sprigs coriander
 ½ tsp turmeric
 ½ tsp red chilli
 ½ tsp mustard seeds
 ½ and onion, thinly sliced
 Salt and pepper to taste
 3 lime leaves or 1 tsp lime zest and juice
 ½ stick lemon grass
For the Som Tam Salad
 1 ½ cups julienned green papaya (soak in ice water for 10-15 minutes until they are firm)
 2 cloves garlic
 3 Red chilies (this is a spicy salad so don’t be afraid to use a lot!)
 1 ½ Tbsp palm sugar, packed
 2–3 green beans, cut into 2cm pieces
 3 Tbsp roasted peanuts
 2 Tbsp fresh lime juice
 2 tsp tamarind juice (½ tsp tamarind + 2 tsp boiling water, then strained)
 1/2 cup cherry tomato, halved

Directions

For the Crispy Black Pepper Prawn Pieces
1

In a hot wok with 1 Tbsp of oil, add Fry's Battered Prawn-Style Pieces and toss in coriander, turmeric, red chilli, mustard seeds and thinly slice onion. Add salt and pepper to taste and kafia lime leaves or lime zest and juice or lemon grass.
Finish with fresh coriander and squeeze of lime (optional).

For the Som Tam Salad
2

Drain the soaked papaya well and place in a bowl lined with 2 layers of paper towel to absorb excess water. You want to have as little water on the papaya as possible so as to not dilute the dressing.
In a pestle and mortar, pound garlic and chilies until they have broken down and chilli skins have shredded.
Add palm sugar and mash with the pestle until it turns into a wet paste and all the clumps are dissolved.
Add green beans and pound just until slightly broken.
Add peanuts and pound to break the peanuts up slightly.
Add tamarind juice, and lime juice, adding the squeezed lime skin into the mortar as well for extra lime fragrance. Stir with a large spoon to mix and dissolve the sugar.
Add shredded papaya and tomatoes. Once everything looks well mixed and the tomatoes are just slightly crushed, it’s ready! Plate and sprinkle with the remaining peanuts.

To Serve
3

Sit the salad below the crispy Prawns, garnish with fresh lime and serve with sticky rice - sticky rice is a classic pairing with papaya salad!

Thai Sweat with Fry’s Battered Prawn-Style Pieces
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