Halong Bay Green Papaya Salad with Poached Prawns

Green Papaya Salad with Poached Prawns

This refreshing salad was served on board The Violet, our Vietnamese junk that sailed through the beautiful islands of Halong Bay. The prawns were caught by the local floating fishing village which also supplied all the wonderful fresh fish and seafood that we enjoyed during our two-day cruise.

Halong Bay Fishing Village

The Violet, anchored in Halong Bay

Green Papaya Salad with Poached Prawns

Serves 4 as an appetizer salad

4 large prawns, poached
1 green papaya, coarsely grated (about 3 cups)
1 small carrot, coarsely grated
1/2 daikon, coarsely grated
2 tbsp mint leaves, minced


Dressing:
3 tbsp fresh lime juice
3 tbsp fish sauce
1 tbsp sugar
3 cloves garlic, minced
2 tbsp white sesame seeds


chives and parsley for garnish


Combine the dressing ingredients in a large bowl and mix until the sugar has dissolved. Then add the papaya, carrot, daikon and mint leaves and toss well to combine. Transfer salad to 4 serving plates. On a cutting board, shell and devein the prawns, splitting them up to the tail but leaving the tail intact, so they look like four wishbones. Tuck the tail around and through the middle of each prawn and set two half prawns on each salad. Garnish with some chives and a sprig of parsley and serve with chopsticks.