Papaya & Prawn Salad recipe from Peter Howard

PAPAYA & PRAWN SALAD                

Serves 4

200g Papaya, peeled and sliced
16 cooked medium King prawns, peeled and deveined
4 lemon cheeks or wedges                           
Dill or green herb of your choice for decoration

For the dressing

¼ cup mayonnaise
1 tablespoon tomato sauce
2 tablespoons orange juice
1 t Tabasco
Salt and white pepper to taste

1.    Fan or spread the sliced papaya onto an entree plate.
2.    Make the sauce by whipping/whisking the wet ingredients together - season with salt and pepper to taste
3.    Spread or pile the prawns on top of the papaya slices – drizzle the dressing over or around the papaya and prawns – decorate with the lemon and herb of your choice.
4.    Serve with tossed salad on the side and plenty of good crusty bread.

NOTE: You can use the seeds from the papaya instead of the pepper – the seeds are delightfully tangy and peppery; you will need to put them into a food processor with the other dressing ingredients and process them to get them finely chopped. For the dressing as it is you will need 1 teaspoon fresh seeds and remove the pepper

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