Spicy Shrimp Kebabs and Papaya Salad
Roasted nuts and fresh papaya are a delicious contrast in this Thai street dish.
- For the salad
- 1 green papaya
- 2 large carrots peeled
- 2 Thai red chillies
- 1-inch ginger, grated or finely chopped
- 2 sticks of lemongrass, finely chopped
- 2 cloves of garlic
- 2 limes
- 100g French beans
- 4 spring onions, sliced on a slant
- 1 tbsp sesame oil
- 4 tbsp Pad Thai sauce (or gluten-free alternative)
- 3 tbs rice wine vinegar
- 4 soy sauce
- 2 tbsp fish sauce
- 10 cherry tomatoes, halved
- Handful coriander, chopped
- Handful of small mint leaves
- 50g dry roasted peanuts
- For the skewers
- 400g chicken, cubed
- 300g de-veined prawns, whole
If using a mandolin, carefully slice the papaya and the carrots into fine julienne strips or alternatively use a knife and put into a large bowl.
Into a large pestle and mortar add the chillies, ginger, lemongrass, garlic and grind to a paste. Zest the lime and add to mortar. Cut the beans into 1 inch pieces and add. Give them a little crush so the get slightly bruised. Add the spring onions, sesame oil, pad Thai sauce, rice vinegar, soy sauce, fish sauce and the juice of the limes.
Add the ingredients from the mortar to the papaya, carrots and cherry tomatoes.
Chop the coriander and add along with the mint leaves. Put into a serving dish and sprinkle over the roasted nuts.
Place cubed chicken on skewers. Griddle the chicken on the barbecue until cooked through and beautifully charred.
Place whole prawns on skewers. Griddle until cooked through.