Coconut prawn and papaya salad

Get a real taste of the tropics with this light, cool summer salad. The sweet chilli dressing is the perfect accompaniment.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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  • 1/2 cup sweet chilli sauce
  • 1/4 cup lime juice
  • 2 tablespoon fish sauce
Coconut prawn and papaya salad
  • 750 gram peeled, deveined, tails intact green prawns
  • seasoned flour, for dusting
  • 1 lightly beaten egg
  • 1 1/2 cup shredded coconut
  • 1 iceberg lettuce, cut into wedges
  • 1 small papaya, seeded, peeled, chopped
  • 150 gram trimmed, finely sliced snow peas
  • 1 bunch coriander, leaves picked
  • 1 bunch mint, leaves picked
  • oil, for deep-frying
  • lime wedges, to serve


Coconut prawn and papaya salad
  • 1
    Dust prawns in flour, dip in egg and toss in coconut to coat. Place on tray and chill for 15 minutes.
  • 2
    DRESSING: In a jug, whisk all the ingredients together. Season to taste. Arrange lettuce, papaya, snow peas and herbs on serving plates.
  • 3
    Heat oil in a large, deep saucepan until a pinch of coconut sizzles as soon as it is added. Deep-fry prawns, in 2 batches, 2-3 minutes each, turning often, until golden. Drain on paper towel.
  • 4
    Drizzle half the dressing over salad. Top with prawns and drizzle with remaining dressing. Serve with lime wedges.


It's a good idea to butterfly the prawns through their centre. This ensures quicker cooking.

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