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Satay Prawns with Green Papaya Salad

Crack out the barbie and try this tasty recipe, guaranteed to impress your friends and family.

Prep Time

        Prep time: 15 minutes
        Cook time: 10 minutes
        Yield: Serves 6


    •    2 garlic cloves
    •    juice of 2 limes
    •    1 tsp brown sugar
    •    1/4 cup (60ml) fish sauce
    •    250g cherry tomatoes, halved
    •    2 small red chillies, thinly sliced
    •    Chopped roasted peanuts, to serve
    •    20 x prawns, peeled (tails intact), deveined
    •    1/2 (about 300g) large green papaya, peeled, shredded
    •    4 snake beans, blanched, refreshed, cut into 3cm pieces
    •    1/4 cup (10g) dried shrimp (Optional - from Asian supermarket)

 For Satay Sauce:

    •    1 tbsp fish sauce
    •    1 small red chilli, chopped
    •    1 tsp finely grated turmeric
    •    2/3 cup (160ml) coconut milk
    •    1 Asian (red) eschalot, chopped
    •    1/2 cup (140g) crunchy peanut butter
    •    5 coriander roots, scraped to remove dirt, washed, plus picked leaves to serve


  1. For the satay, place all ingredients in a food processor and whiz until smooth.
  2. Place the prawns in a non-reactive container and pour over the satay sauce. Refrigerate for 1 hour to marinate.
  3. To make dressing, soak dried shrimp, if using, in cold water for 5 minutes to soften. Drain. Using a mortar and pestle, pound shrimp, garlic and chilli to a rough paste. Add fish sauce, sugar and lime juice. Taste and adjust seasoning, if needed. Set aside.
  4. Heat a chargrill pan or barbecue to high heat. Take 5 prawns and thread onto 2 skewers (this will hold them in place). Repeat with remaining prawns and skewers. Grill for 2 minutes each side or until just cooked.
  5. To serve, place the papaya in a bowl with the tomato, snake bean and chopped peanut. Pour over some of the dressing and top with coriander leaves. Serve with prawns and remaining dressing.

This great family recipe is thanks to delicious at


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