400g green prawns, peeled and chopped
4 fresh kaffir lime leaves, shredded finely
3 tsp thai red curry paste
1 tsp fish sauce
1/2 tsp grated palm sugar
1/4 cup green beans, thinly sliced
1/2 cup grated coconut
2 1/2 cups green pawpaw, shredded
1 lebanese cucumber, cut into matchsticks
1/2 red onion, thinly sliced
1 cup coriander leaves
1 cup thai basil leaves
1/2 cup roasted peanuts
2 tbsp vegetable oil
2 tbsp lime juice
1 tbsp fish sauce
1 tbsp water
2 1/2 tsp grated palm sugar
In a blender, process 150g grams of prawns, half the lime leaves, egg, paste, fish sauce until smooth. Transfer to a large bowl and mix in beans, remaining prawns and half the coconut. Shape into 8 fritters and refrigerate covered for 30 minutes.
Mix lime dressing ingredients together in a separate large bowl, then toss and coat the pawpaw, cucumber, onion, coriander, basil, peanut and remaining coconut and lime leaves.
In a large frying pan, heat oil over medium-high heat and cook fritters until golden, 2-3 minutes on each side. Serve with pawpaw salad.