Green Pawpaw (Papaya) Salad With Seafood Recipe

Name: Green Pawpaw (Papaya) Salad With Seafood
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g green prawns, peeled and deveined; 250 g squid, tubes split, and scraped inside; 1 small green pawpaw, peeled, deseeded and grated (you need 1 cup of grated pawpaw, I grate mine in the food processor); 6 shallots, finely sliced (use golden or red shallots); 1 tablespoon lemongrass, crushed and white part finely chopped; 1 tablespoon kaffir lime leaf, fresh, centre veins removed, rolled, then very finely sliced; 1/4 cup coriander leaves, roughly chopped (cilantro); 1/4 cup mint, leaves only, stems removed and roughly chopped; 1/4 cup salad dressing (see recipe for Hot and Sour Dressing below); 2 tablespoons peanuts, roasted in a dry pan then crushed; 2 tablespoons crispy shallots (buy these in a jar from an Asian food store); Hot and Sour Dressing; 3 small red chilies, deseeded (use 4 if you want it hotter); 8 garlic cloves, chopped finely; 8 tablespoons lime juice, fresh; 4 teaspoons palm sugar (or to taste); 3 -4 tablespoons fish sauce (to taste, you want a balance of hot, sour, sweet and salty so adjust ingredients as required)

Servings: persons

250 g green prawns, peeled and deveined
250 g squid, tubes split, and scraped inside
1 small green pawpaw, peeled, deseeded and grated (you need 1 cup of grated pawpaw, I grate mine in the food processor)
6 shallots, finely sliced (use golden or red shallots)
1 tablespoon lemongrass, crushed and white part finely chopped
1 tablespoon kaffir lime leaf, fresh, centre veins removed, rolled, then very finely sliced
1/4 cup coriander leaves, roughly chopped (cilantro)
1/4 cup mint, leaves only, stems removed and roughly chopped
1/4 cup salad dressing (see recipe for Hot and Sour Dressing below)
2 tablespoons peanuts, roasted in a dry pan then crushed
2 tablespoons crispy shallots (buy these in a jar from an Asian food store)
Hot and Sour Dressing
3 small red chilies, deseeded (use 4 if you want it hotter)
8 garlic cloves, chopped finely
8 tablespoons lime juice, fresh
4 teaspoons palm sugar (or to taste)
3 -4 tablespoons fish sauce (to taste, you want a balance of hot, sour, sweet and salty so adjust ingredients as required)

1
First prepare all the ingredients as described above - keep any ends and trimmings of garlic, shallots, coriander root, lemon grass, mint and coriander stalks, and odd bits of lemon grass and a couple of spare kaffir lime leaves aside to flavour the water you're going to cook the seafood in.
2
Next, make the dressing as it has to sit for at least 15 minutes for the flavours to merge.
3
To make dressing, mix together all ingredients and taste to ensure there is a good balance of hot, sour, sweet and salty - adjust ingredients as necessary.
4
Now prepare to cook the seafood.
5
Using a very sharp knife, score the inside of the squid tubes diagonally, then score in the opposite direction (to form a diamond pattern).
6
Cut the squid into rough triangle shapes - about 4 per tube.
7
Prepare a medium bowl of ice cold water, with ice cubes in it, and sit it by the stove.
8
Fill a large pot with water and add ends and trimmings as described above and a couple of tablespoons of salt.
9
Bring water to a rolling boil then add the seafood in small batches, cooking prawns for about a minute, and squid for about 30 seconds. (The seafood can be a bit hard to find in the water, so just add a little at a time, and you'll have to 'fish' for it.)
10
Remove seafood and immediately plunge into iced water. This cooking technique will make the squid so tender you won't believe it!
11
When seafood is completely cold, prepare salad.
12
In a large bowl toss together pawpaw, shallots, coriander, mint leaves, lemon grass, kaffir lime leaves, seafood and 1/4 cup of the hot and sour dressing (serve any remaining dressing on the side).
13
To present salad, transfer to a plate, bring most of the seafood to the top and arrange decoratively, then sprinkle with crushed peanuts and crispy shallots.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 250 g green prawns, peeled and deveined, 250 g squid, tubes split, and scraped inside, 1 small green pawpaw, peeled, deseeded and grated (you need 1 cup of grated pawpaw, I grate mine in the food processor), 6 shallots, finely sliced (use golden or red shallots), and more.

Yes, Green Pawpaw (Papaya) Salad With Seafood falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Green Pawpaw (Papaya) Salad With Seafood

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions