Green pawpaw has the lovely perfume of the ripe fruit, but with a texture that’s perfect for a salad.




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  • 1 tbsp caster sugar
  • 1-2 birdseye chilli, finely sliced (see Note)
  • 1 tbsp raw peanuts
  • 1 tomato, roughly chopped
  • Juice of 1 lime
  • 1 tsp fish sauce
  • ½ pomelo, pith removed, broken into segments
  • 1 cup shredded green pawpaw
  • 2 sprigs coriander, leaves picked
  • 8 cooked prawns, peeled, tails intact

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. In a mortar and pestle, crush the sugar with the chilli, peanuts and tomato until roughly combined. Add the lime juice and fish sauce and crush again, then add the pomelo and pawpaw. Stir everything together and pound gently, ensuring everything is evenly combined. Stir through the coriander leaves.

2. Transfer the salad to serving bowls and top with the cooked prawns.



• You can leave the seeds of the chilli out for a less-spicy version.