Vietnamese Papaya Prawn and Pork Salad
Salad ingredients
1/2 papaya shredded
2 carrots shredded
3 spring onions finely chopped
150g porkbelly sliced
8 to 10 prawns
1/2 bunch fresh coriander finely sliced
1/2 red chilli finely chopped
Prawn marinade
8 to 10 prawns
1 tsp crushed garlic
1 tsp crushed chilli
1 tsp crushed ginger
1 tsp crushed lemongrass
1 tsp sesame oil
Mix prawns and all ingredients into a bowl. Cover with cling film, refrigerate for 20 minutes.
Cooking marinated prawns
In a frying pan on medium - high heat cook for 2 1/2 minutes each side or until cooked.
Dressing
1/4 cup fish sauce
1/4 cup white vinegar
1/4 cup light soy sauce
1/3 cup water
1/3 cup fine sugar
Add all ingredients into a jar mix well. Set aside for later
Nuts & Bolts
In a large mixing bowl add, papaya, carrots, coriander, chilli, cooked porkbelly, cooked marinated prawns and spring onions. Mix well. Add 2-3 tablespoons of dressing mixture and mix well.
Add more dressing if required.
Kylie Karagich
Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.