Steamed Prawns with Papaya-Honey Salsa

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!

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.