Steamed Prawns with Papaya-Honey Salsa
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
12 servings
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Course
Main Course
Steamed Prawns with Papaya-Honey Salsa
Description
The prawns are first cleaned, boiled briefly in lightly salted water, then peeled to leave only the tail shell intact for easier handling. Meanwhile, a salsa is prepared from papaya flesh diced alongside ingredients such as honey, deseeded red chili, lime juice and zest, chopped green and red bell peppers, grated young ginger, finely diced red onion, and olive oil. This mixture is allowed to macerate for 30 minutes so the flavors harmonize.
The prawns are then secured on lemongrass stalks, which act as natural skewers and add a subtle fragrance. When serving, the papaya-honey salsa is spooned over the prawns to add a bright, sweet, and slightly spicy contrast that complements the mild flavor and tender texture of the seafood.
Ingredients
- 12 pieces prawn tail peeled, devined, large
- 12 pieces lemongrass apporox. 2 inch long, sticks
- 150 grams papaya flesh only, diced
- 30 grams honey
- 1 red chili deseeded, chopped
- 2 lime 1 for juice, 1 for zest
- 20 grams bell pepper deseeded, diced, green and red
- 15 grams ginger root grated, young
- 20 grams olive oil virgin
- 3 grams cilantro chopped and for garnish, leafs
- 3 grams spring onions chopped
- sea salt flakes
- 10 grams red onion peeled, diced
Instructions
- Clean the prawns and boil them in little salt water, cool and set aside.
- Peel off the head and tail, leaving only the tail shell on. Clean and de-vein the prawns.
- Combine all ingredients for the salsa and let them sit and macerate for 30 minutes before serving.
- Using the lemongrass “skewers” to secure the prawns in place, and in order for the guest to hold them on when serving set them on the serving dish.
- With a soup spoon, ladle the sauce onto the prawn.
Notes
User Reviews
Overall Rating
4.9
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