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  • Steamed Prawns with Papaya-Honey Salsa

Steamed Prawns with Papaya-Honey Salsa

Posted on Mar 16th, 2023
by Thomas Wenger
Categories:
  • Main Course
  • Seafood Recipes
Steamed Prawns with Papaya-Honey Salsa

Fruity goodness with a prawn – this is how I would describe this recipe.

Personally, papaya or pawpaw is one of my favorite fruits. I like it for breakfast with cottage cheese and a few drops of lime or as a mildly spiced salsa with prawns or other seafood for that matter.

Papaya is a fruit which needs to be eaten at the peak of its ripeness. If the fruit is just a little under-ripe, they are quite tasteless and lack sweetness and flavor and if they are just a bit over-ripe the flesh is getting mushy and has a sort of “tired” aftertaste.

This salsa recipe 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 prawns or steamed seafood.

Enjoy!

Steamed Prawns with Papaya-Honey Salsa

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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine Fusion Recipes
Servings 12 servings

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
 

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

Notes

Steamed Prawns with Papaya-Honey Salsa
Tried this recipe?Let us know how it was!

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986. What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990. For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world - Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with. Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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