Papaya salsa with shrimps

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
3 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 2 Papaya (about 320 g each)
  • 7-10 Tbsp Juice of 1 lime
  • 1 TABLESPOON demerara sugar
  • 2 TABLESPOONS Tomato Ketchup
  • 1 red chilli pepper
  • 1/2 red, green and yellow peppers
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Chilli powder
  • 2 Federation Spring onions
  • 1 Garlic clove
  • 2 TABLESPOONS Oil
  • 2 (225 g each) bags of frozen shrimps
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Basil

Directions

  1. 1

    Halve the papaya and remove the seeds. Peel the flesh. Cut 1 papaya into slices, dice the other very finely. Mix papaya cubes, lime juice, brown sugar and ketchup. Wash the chilli pepper, cut lengthwise and remove the seeds.

  2. 2

    Chop the pod finely. Quarter the bell peppers, clean, wash and chop finely. Add chili and paprika cubes to the papaya cubes and mix. Season to taste with salt and chilli powder. Clean and wash spring onions. Heat the oil in a pan, fry the spring onions for about 5 minutes, remove and keep warm. Peel garlic and dice finely. Heat 1 tablespoon of oil in a frying pan. Fry the prawns and garlic for 3-4 minutes while turning. Season with salt and pepper.

  3. 3

    Heat the oil in a pan, fry the spring onions for about 5 minutes, remove and keep warm. Peel garlic and dice finely. Heat 1 tablespoon of oil in a frying pan. Fry the prawns and garlic for 3-4 minutes while turning. Season with salt and pepper. Arrange spring onions, papaya slices, prawns and papaya salsa on plates. Garnish with basil

Nutrition Facts

KCAL
220 kcal
CARBS
17 g
FATS
7 g
PROTEINS
24 g

Categories & Tags

MiscellaneousexoticSeafoodFish