Papaya salsa Recipe for breakfast
1kg green prawns, peeled, deveined
2 tablespoons grapeseed oil
1 long fresh red chilli, finely chopped
2cm-piece fresh ginger, peeled, grated
1 lime, rind finely grated, juiced
1/4 cup chopped fresh coriander
1 papaya, seeded, cut into 2cm pieces
2 spring onions (shallots), thinly sliced
1 long fresh red chilli, extra, seeded, finely chopped
Combine the prawns, oil, chilli, ginger, lime rind and 1 tablespoon of the coriander in a large bowl. Season. Thread onto soaked bamboo or metal skewers. Transfer to a large plate, cover with plastic wrap and place in the fridge for 30 minutes to marinate.
Meanwhile, combine the papaya, spring onion, extra chilli, lime juice and remaining coriander in a bowl. Season.
Heat a barbecue grill or chargrill on medium-high. Cook the skewers, turning, for 3-4 minutes or until the prawns change colour and are lightly charred. Serve with the papaya salsa.