My sisters and I subconsciously migrate to our mother’s apartment on the weekends. It’s a fascinating phenomenon, and made more so by the fact we all arrive around lunchtime!
I’m usually first - to ‘direct’ mum with the menu. Grace - who has an antipathy to kitchens, arrives and takes her place at the table. Preparing food is not her ‘thing’ just yet, however, she’s taken to being waited on like a duck to water!
This recipe’s inspiration comes from the magnificent passion fruit! Now there’s nothing wrong with lemons, I personally couldn’t live without them, but ‘change is a good as a holiday’, and my passion fruit prawns with papaya salad turned out to be absolutely magnificent!
Grace endeavoured to ask some rudimentary cooking questions - flattery gets her everywhere - in her excitement to taste the fruits of my labour! Who knows, she may turn out to be next years ‘Master Chef’! Or maybe Matt Preston … lots of coaching, very little cooking!
12 large, raw, king prawns
1 tbsp. lime zest
½ tsp. sea salt
1 tbsp. grape seed oil
1 large green papaya, peeled, cut into matchsticks
1 granny smith apple, cored, cut into matchsticks
4 shallots, finely sliced
½ cup loosely packed mint leaves
6 passionfruit pulp
2 limes, juice of
2 tbsp. grape seed oil
½ tsp. sea salt
1. Peel the prawns, leaving the tails on, then butterfly them by cutting along the back of each one and opening them out like a book
2. Toss the prawns, lime zest, salt and grape seed oil in a bowl and set aside
3. To make the dressing place all ingredients in a jar, screw the lid on tight, shake well until combined. Set aside
4. Heat a heavy-based frypan to a high heat. Cook the prawns, cut side down, for 4 minutes or until cooked through
5. Place the prawns on a platter and drizzle with a few spoonful’s of passion fruit dressing
6. Toss the papaya, apple, shallots, mint leaves and a glug of passion fruit dressing in a bowl and serve with the prawns