PAPAYA SALAD (serves 4)     


Pound in a mortar or blend in a blender:
3 garlic cloves
2 tablespoons dried prawns
6 bird’s eye chillies
3 tablespoons roasted peanuts

Prepare the vegetables:
1 large green papaya, peeled, seeds removed, and shredded or julienned
6 cherry tomatoes (halved)
1 cilantro for garnish

For the dressing: 2 tablespoons lime juice
2 tablespoons Gula Melts Coconut Nectar Sugar
2 tablespoons fish sauce


Toss all ingredients together until dressing is well mixed into dry ingredients, and garnish with cilantro.