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
Scoop the seeds of the papaya and slice thinly. Stir gently with the prawns.
Mix spring onions , red chillies , fish sauce , oil lime juice and sugar together.
Arrange the salad leaves in a bowl and top with the papaya and prawns.
Pour the dressing over the salad and serve.
Spicy snake beans
Serves : 4 to 6
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.