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    Grilled Lemon Grass Prawns with Lime and Papaya Salsa

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    Grilled Lemon Grass Prawns with Lime and Papaya Salsa

    • Preparation time: 40 minutes, plus marinating
    • Cooking time: 12 minutes
    • Total time: 52 minutes 55 minutes

    Serves: 4


    • 4 stems lemon grass, sliced
    • 5 tbsp extra virgin olive oil
    • 1 red Thai chilli, finely sliced
    • 4 limes
    • 28 whole raw tiger prawns
    • 1 papaya
    • Handful of coriander leaves, finely chopped
    • Salt and freshly ground pepper
    • ½ cucumber
    • 100g mixed salad leaves


    1. Put the lemon grass in a bowl with 2 tbsp olive oil and 2/3 of the sliced chilli. Add the juice of 1 lime. Finely chop the remaining chilli and put in a small bowl with the juice of ½ a lime. Set aside.
    2. Twist the heads off the prawns and peel off their shells. Run a small knife down the length of their backs. Remove the dark digestive thread and rinse all the prawns under the cold tap before patting dry on kitchen paper. Mix into the lemon grass marinade. Cover and chill for up to 1 hour.
    3. Peel the papaya. Cut it in half and scoop out and discard the seeds. Dice the papaya flesh and add to the bowl of lime juice and chopped chilli. Mix in the coriander and season. Set aside, covered.
    4. Heat a griddle pan on a medium-high heat. Season the prawns with pepper and cook for 3 minutes on each side or until pink outside and opaque inside. Meanwhile, peel the cucumber, cut in half lengthways and slice. Mix with the salad leaves. Whisk together 3 tbsp olive oil and the juice of ½ lime. Season. Dress the salad with this and divide between 4 plates. Add the hot prawns, a spoonful of papaya salsa and the remaining limes, cut into quarters.
    5. Serve immediately.

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