}); Top A Refeshing Paw Paw Salad With Savoury Shrimp - Propa Eats

Top A Refeshing Paw Paw Salad With Savoury Shrimp

Simmone Edwin will wow you with her gourmet dishes made simple. In her weekly column, we will feature her fancy-sounding but easy-peasy recipes. You will be able to wow your friends with impressive dishes due to her perfectly explained and thorough techniques. 

PAW PAW AND PRAWN SALAD

This salad is a refreshing use of local ingredients like paw paw, tomatoes and chandon beni. It is an impressive dish to serve at get-togethers or for a date night at home and requires just a few basic knife skills.

Chop the salad ingredients and marinate your shrimp ahead of time. Then, toss with your vinaigrette and pan-fry your shrimp right before serving.

AuthorSimmone EdwinCategory

Yields4 Servings
Total Time45 mins

INGREDIENTS

 1 pound prawns
 1 tablespoon lemon pepper
 1 ½ teaspoons salt
 1 tablespoon paprika
 3 tablespoons coconut oil
 1 small, half-ripened paw paw
 1 small green paw paw
 6 to 8 medium-sized tomatoes
 4 medium-sized carrots
 1 tin sweet kernel corn
 4 medium sized cucumbers
 1 bunch fresh mint leaves
 1 cup chopped walnuts (optional)
 1 cup olive oil
 ⅓ cup balsamic vinegar
 1 bunch chandon beni

DIRECTIONS

1

Clean and devein prawns. In a large bowl, add shrimp and season with lemon pepper, salt and paprika.

2

In a large frying pan, add the coconut oil and lightly pan-fry the prawns until orange/pink in colour. Be careful not to crowd the pan with shrimp as they would steam rather than cook evenly. Remove and let cool slightly.

3

Thinly slice (julienne cut) both the half ripe and green paw paws. Reserve and wash out seeds from the inner pulp, for later use.

4

Thinly slice cucumbers and carrots; set aside. Cut the tomatoes into wedges or your desired shape and size.

5

In a mixing bowl, toss together paw paw, tomatoes, carrots, corn, cucumbers, mint leaves and chopped walnuts.

6

In a separate bowl, add the balsamic vinegar and finely chopped chandon beni leaves. Slowly whisk in olive oil to form an emulsion.

7

Toss salad with chandon beni-balsamic vinaigrette and top with reserved paw paw seeds. Serve and enjoy.

Ingredients

 1 pound prawns
 1 tablespoon lemon pepper
 1 ½ teaspoons salt
 1 tablespoon paprika
 3 tablespoons coconut oil
 1 small, half-ripened paw paw
 1 small green paw paw
 6 to 8 medium-sized tomatoes
 4 medium-sized carrots
 1 tin sweet kernel corn
 4 medium sized cucumbers
 1 bunch fresh mint leaves
 1 cup chopped walnuts (optional)
 1 cup olive oil
 ⅓ cup balsamic vinegar
 1 bunch chandon beni

Directions

1

Clean and devein prawns. In a large bowl, add shrimp and season with lemon pepper, salt and paprika.

2

In a large frying pan, add the coconut oil and lightly pan-fry the prawns until orange/pink in colour. Be careful not to crowd the pan with shrimp as they would steam rather than cook evenly. Remove and let cool slightly.

3

Thinly slice (julienne cut) both the half ripe and green paw paws. Reserve and wash out seeds from the inner pulp, for later use.

4

Thinly slice cucumbers and carrots; set aside. Cut the tomatoes into wedges or your desired shape and size.

5

In a mixing bowl, toss together paw paw, tomatoes, carrots, corn, cucumbers, mint leaves and chopped walnuts.

6

In a separate bowl, add the balsamic vinegar and finely chopped chandon beni leaves. Slowly whisk in olive oil to form an emulsion.

7

Toss salad with chandon beni-balsamic vinaigrette and top with reserved paw paw seeds. Serve and enjoy.

Paw Paw and Prawn Salad
Simmone Edwin

Simmone Edwin is a Certified Hospitality Educator, who is currently the Head Chef at Adam’s Bagels. She has an Associate’s Degree in Culinary Management from TTHTI and earned a Bachelor’s Degree in Food Service Management and International Hotel Operations from Johnson and Wales University Miami and the Spermalie Hotel School Belgium.

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