Spicy Shrimp Kebabs and Papaya Salad

Roasted nuts and fresh papaya are a delicious contrast in this Thai street dish.

  • Preparation Time20 mins
  • Cooking Time3 mins
  • Serves4
  • DifficultyEasy

For the salad

1 green papaya
2 large carrots peeled
2 Thai red chillies
1-inch ginger, grated or finely chopped
2 sticks of lemongrass, finely chopped
2 cloves of garlic
2 limes
100g French beans
4 spring onions, sliced on a slant
1 tbsp sesame oil
4 tbsp Pad Thai sauce (or gluten-free alternative)
3 tbs rice wine vinegar
4 soy sauce
2 tbsp fish sauce
10 cherry tomatoes, halved
Handful coriander, chopped
Handful of small mint leaves
50g dry roasted peanuts

For the skewers

400g chicken, cubed
300g de-veined prawns, whole

If using a mandolin, carefully slice the papaya and the carrots into fine julienne strips or alternatively use a knife and put into a large bowl.

Into a large pestle and mortar add the chillies, ginger, lemongrass, garlic and grind to a paste. Zest the lime and add to mortar. Cut the beans into 1 inch pieces and add. Give them a little crush so the get slightly bruised. Add the spring onions, sesame oil, pad Thai sauce, rice vinegar, soy sauce, fish sauce and the juice of the limes.

Add the ingredients from the mortar to the papaya, carrots and cherry tomatoes.

Chop the coriander and add along with the mint leaves. Put into a serving dish and sprinkle over the roasted nuts.

Place cubed chicken on skewers. Griddle the chicken on the barbecue until cooked through and beautifully charred.

Place whole prawns on skewers. Griddle until cooked through.

Spicy Prawn Kebabs & Papaya Salad

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