Servings
Font
Back
4.9 from 147 votes

Steamed Prawns with Papaya-Honey Salsa

This recipe of the salsa combines ginger, honey and lime, which I feel is a perfect accompaniment to ripe fully flavored papaya meat and goes well with any freshly grilled or steamed seafood.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 12 servings
Course: Main Course

Ingredients

  • 12 pieces large prawn tails peeled, devined
  • 12 pieces lemongrass sticks apporox. 2 inch long
  • 150 grams papaya flesh only, diced
  • 30 grams honey
  • 1 red chillis deseeded, chopped
  • 2 lime 1 for juice, 1 for zest
  • 20 grams green & red bell peppers deseeded, diced
  • 15 grams young ginger root grated
  • 20 grams olive oil virgin
  • 3 grams cilantro leafs chopped and for garnish
  • 3 grams spring onions chopped
  • sea salt flakes
  • 10 grams red onion peeled, diced

Instructions

    Cup of Yum
  1. Clean the prawns and boil them in little salt water, cool and set aside.
  2. Peel off the head and tail, leaving only the tail shell on. Clean and de-vein the prawns.
  3. Combine all ingredients for the salsa and let them sit and macerate for 30 minutes before serving.
  4. 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.
  5. With a soup spoon, ladle the sauce onto the prawn.

Notes