45ml (3 tbsp) fresh lime juice
30g (2 tbsp) light brown sugar
30ml (2 tbsp) Thai fish sauce
15ml (1 tbsp) peanut oil
15ml (1 tbsp) freshly grated ginger
1 garlic clove, chopped
5g (1 tsp) freshly grated ginger
6 spring onions/scallions, finely chopped
30g (2 tbsp) chopped fresh coriander/cilantro
1 red chilli, seeded and finely chopped
60g (3 tbsp) toasted pine nuts
20g (11/2 tbsp) toasted sesame seeds
2L (8 cups) water
pinch of salt
500g medium-sized prawns/shrimps, shelled and deveined
1 fi rm papaya
1/2 bunch spinach, washed and drained
50g mixed mesclun leaves, washed and drained
1 red capsicum/red pepper, seeded and cut into 1cm dice
1 continental cucumber, seeded and cut into 0.75cm dice
The day before, make the dressing. Place all of the ingredients into a jar with a tight-fitting lid and shake vigorously. Keep dressing in the jar in the refrigerator until required.
Toast the pine nuts and sesame seeds by placing each in a non-stick pan over medium heat until golden.
Bring the water to the boil with a good pinch of salt. Add the prawns and poach for 2–3 minutes until prawns are fully cooked. Drain the prawns in a colander and cover with ice cubes to stop the cooking process.
Peel the papaya, cut in quarters lengthways and de-seed. Cut into about 1cm dice. Place in the refrigerator to chill.
Break up the spinach leaves and place in large bowl. Add the mesclun leaves and toss through.
Scatter over the capsicum, cucumbers and papaya, then top with the prawns. Sprinkle over with toasted pine nuts and sesame seeds. Drizzle the dressing over the prawn salad and serve.
You find this recipe and many more in 'Luke Mangan At Home & In the Mood' - http://www.agfg.com.au/Blog/post/2011/10/28/Book-Review-At-Home-In-the-Mood.aspx
Credits: Luke Mangan at Home & in the Mood