Make Luke's Green Papaya Salad with Grilled Jumbo Prawns at home

According to our Etihad Guest Ambassador Luke Nguyen, salads don’t have to be plain and uninteresting. See how he adds juicy jumbo prawns and an assortment of herbs and spices into the mix. 

2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon light soy sauce
1/2 teaspoon sesame oil
2 tablespoons sugar
6 garlic cloves, chopped
1 bird’s eye chilli, finely chopped
6 raw jumbo prawns (shrimp), peeled and deveined, heads and tails intact (optional)
1 green papaya, peeled and julienned
5 perilla leaves, sliced
5 Vietnamese mint leaves, sliced
5 mint leaves, sliced
1 tablespoon crushed roasted peanuts
1 tablespoon fried garlic
Vietnamese mint sprig, to garnish

Combine the oyster sauce, fish sauce, soy sauce, sesame oil, sugar, garlic and chilli in a mixing bowl, stirring to dissolve the sugar.

Add the prawns and toss to coat in the marinade, then set aside at room temperature for 20 minutes.

In another mixing bowl, combine the green papaya, herbs, peanuts and fried garlic. Set aside.

Drain the prawns, reserving the marinade.

Place the marinade in a wok or small saucepan and bring to the boil, then cook for 4 minutes until reduced and slightly thickened.

Meanwhile, heat a barbecue grill or chargrill pan to medium–high heat. Char grill the prawns for 2–3 minutes on each side, basting the prawns with the marinade every minute or so. Add the cooked prawns to the papaya mixture, drizzle 2 tablespoons of the marinade into the bowl and toss all the ingredients together. (Or use nuoc cham dressing)

Transfer to a serving platter and garnish with the Vietnamese mint.

Meet our other Etihad Guest Ambassadors

recipe 2

recipe 2

Lemongrass and Galangal Fish Steamed in Banana Leaf.
Read more
recipe 3

recipe 3

Lemongrass & Chilli Chicken. Read more
recipe 4

recipe 4

Wok Tossed Lemongrass Beef. Read more