A refreshing salad of green papaya, carrot and daikon served with chilli prawns, toasted cashew nuts and a dressing made with rice wine vinegar, soy, fish sauce and red chilli.
Peel and julienne the carrots, green papaya and daikon. Zest and juice the lime and mix with the oil. Marinade the vegetables in this mixture while you prepare the rest of the recipe.
Crush the cashew nuts and toast in a hot pan.
Finely dice both red chillis. Pick the coriander leaves from their stalks and finely shred. Shell and butterfly the prawns.
Heat a frying pan, add a splash of oil and cook the prawns with half of the chilli. Mix in the coriander.
In a separate pan, reduce the vinegar, fish sauce, soy sauce and sugar by half and then add the rest of the chilli.
To serve: combine the vegetables, prawns, cashews and dressing together and garnish with Thai basil to finish.
«Use pork, beef or tofu to suit different dietary requirements.»