Kitchen
Steamed Prawns with Papaya-Honey Salsa
Fruity goodness with a prawn – this is how I would describe this recipe. Personally, papaya or pawpaw is one of my favorite fruits.
I like it for breakfast with cottage cheese and a few drops of lime or as a mildly spiced salsa with prawns or other seafood for that matter. Papaya is a fruit which needs to be eaten at the peak of its ripeness.
If the fruit is just a little under-ripe, they are quite tasteless and lack sweetness and flavor and if they are just a bit over-ripe the flesh is getting mushy and has a sort of “tired” aftertaste. This salsa recipe combines ginger, honey and lime, which I feel is a perfect accompaniment to ripe fully flavored papaya meat and goes well with any freshly grilled prawns or steamed seafood. Enjoy!
Ingredients
- 12 pieces large prawn tails peeled, devined
- 12 pieces lemongrass sticks apporox. 2 inch long
- 150 grams papaya flesh only, diced
- 30 grams honey
- 1 red chillis deseeded, chopped
- 2 lime 1 for juice, 1 for zest
- 20 grams green & red bell peppers deseeded, diced
- 15 grams young ginger root grated
- 20 grams olive oil virgin
- 3 grams cilantro leafs chopped and for garnish
- 3 grams spring onions chopped
- sea salt flakes
- 10 grams red onion peeled, diced
Instructions
- Clean the prawns and boil them in little salt water, cool and set aside.
- Peel off the head and tail, leaving only the tail shell on. Clean and de-vein the prawns.
- Combine all ingredients for the salsa and let them sit and macerate for 30 minutes before serving.
- Using the lemongrass “skewers” to secure the prawns in place, and in order for the guest to hold them on when serving set them on the serving dish.
- With a soup spoon, ladle the sauce onto the prawn.
Key facts
- Who: Papaya · Steamed Prawns · Papaya-Honey Salsa Thomas Wenger
