Home > Recipes > Healthy salad recipes > Vietnamese prawn and papaya salad

Vietnamese prawn and papaya salad

Name: Vietnamese prawn and papaya salad
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Vietnamese recipes
Ingredients: 2 x 250g packs ready-cooked red and white quinoa; 400g sustainable cooked, peeled king prawns; 300g beansprouts; 1 ripe papaya, peeled, seeds scooped out, sliced; 1 large bunch fresh coriander, roughly chopped; 1 large bunch fresh mint, leaves pickedand chopped; 3 tbsp toasted sesame oil; Grated zest and juice 1 lime, plus wedges to serve; 1 red chilli, finely chopped; 50g roasted salted peanuts, lightly crushed in a pestle and mortar

By: Delicious. food team

Published: 22 Aug 18
Updated: 14 Nov 24

A quick, simple and fresh prawn salad recipe made with quinoa, papaya and roasted peanuts in a zingy chilli and lime dressing.

Easy
August 2018

Test kitchen approved

Serves 4
Hands-on time 30 min

A quick, simple and fresh prawn salad recipe made with quinoa, papaya and roasted peanuts in a zingy chilli and lime dressing.

Nutrition: per serving

Calories: 503kcals
Fat: 21g (2.6g saturated)
Protein: 30.3g
Carbohydrates: 43.5g (9.2g sugars)
Fibre: 9.5g
Salt: 1.8g

Save recipe

Save

Save recipe Print

Rate

Ingredients

2 x 250g packs ready-cooked red and white quinoa
400g sustainable cooked, peeled king prawns
300g beansprouts
1 ripe papaya, peeled, seeds scooped out, sliced
1 large bunch fresh coriander, roughly chopped
1 large bunch fresh mint, leaves pickedand chopped
3 tbsp toasted sesame oil
Grated zest and juice 1 lime, plus wedges to serve
1 red chilli, finely chopped
50g roasted salted peanuts, lightly crushed in a pestle and mortar

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

In a large serving bowl, toss together the quinoa, prawns, beansprouts, papaya, coriander and mint.
In a small bowl, whisk together the sesame oil, lime zest and juice, chilli and some salt and pepper. Toss with the salad, then scatter over the peanuts and serve with lime wedges for squeezing.

Recipe from August 2018 Issue

Nutrition

Nutrition: per serving

Calories: 503kcals
Fat: 21g (2.6g saturated)
Protein: 30.3g
Carbohydrates: 43.5g (9.2g sugars)
Fibre: 9.5g
Salt: 1.8g

delicious. tips

Next time: Try swapping the prawns for cooked chicken, pork or beef. If you can get hold of unripe green papaya, use it in this salad instead of ripe orange papaya, peeled and cut into strips.