Serves 4-6
INGREDIENTS
225g/8oz fresh or cooked prawn (shrimp) tails, peeled and de-veined
2 ripe paw paws, or papayas
225g/8oz cos, iceberg or bib lettuce leaves, Chinese leaves and young spinach
1 firm tomato, skinned, seeded and roughly chopped
3 spring onions (scallions), shredded

Dressing
1 tbsp creamed coconut
2 tbsp boiling water
6 tbsp vegetable oil
juice of 1 lime
1/2 tsp hot chilli sauce
2 tsp fish sauce (optional)
1 tsp sugar
1 small bunch coriander, shredded, to garnish
1 large chilli, sliced, to garnish

[ad]

Hot Coconut Prawn (Shrimp) and Paw Paw Salad

To make the dressing, place the creamed coconut in a screw-top jar and add the boiling water to soften. Add the vegetable oil, lime juice,

chilli sauce, fish sauce if using and sugar. Shake well and set aside. Do not refrigerate.

If using fresh prawn (shrimp) tails, cover with cold water in a saucepan, bring to the boil and simmer for no longer than 2 minutes. Drain and set aside.

To prepare the paw paws or papayas, I each in half from top to bottom ar remove the black seeds with a teaspoon. Pf away the outer skin

and cut the flesh in even-sized pieces. Wash the salad leaves ar toss in a bowl. Add the other ingredients. Pa on the dressing and serve.