Papaya salad with prawns & Spicy snake beans

1 ripe papaya , peeled
350 g large cooked prawns
Assorted baby salad leaves

2 red chillies, deseeded and chopped finely
4 spring onions , chopped finely
1 teaspoon fish sauce
Juice of 1 lime
1 tablespoon vegetable oil
1 teaspoon light brown sugar

2 bunches ( 560 g ) snake beans
2 small red chillies, finely chopped
2 cloves garlic , crushed
1 tablespoon finely grated ginger
2 teaspoons coriander seeds
1 teaspoon black mustard seeds
1/2 teaspoon fenugreek seeds
Salt to taste
1/2 cup ( 125 ml ) coconut milk
2 tablespoon chopped coriander leaves
2 tablespoon ghee

1, Heat ghee in wok or large pan, add mustard seeds. When they starts splutter add fenugreek seeds and coriander seeds. Add ginger , chillies and garlic. Stir for 2 minutes.

2, Add beans , fry for about 5 minutes or until beans are just tender. Add coconut milk and salt to taste. Cover with a lid and cook for about 5 minutes or until most of the liquid has evaporated. Just before serving , stir in fresh coriander leaves.