Cashew Prawns, Cilantro Cashew Dip & Green Papaya Salad

Spicy Cashew Yamarita and Honey Nut Skewers

2kg Prawns

2 Tablespoon Suya Spice (Yaji)

1 Teaspoon Salt

1 Teaspoon Black Pepper

Juice From 1/2 Lemon

Rinse and drain prawns

In a bowl mix in suya spice, salt, black pepper and lemon juice.

Cook prawns in a non stick pan for three minutes on each side.

Serve with salad and cashew dip

1/2 Cup Gourmet Cashews

1 Bunch Cilantro

2 Cloves Garlic

1 Large Avocado

1/2 Cup Water

3 Limes

Squeeze juice from limes

Add all ingredients in bowl of food processor and processor till a sauce is made.

Taste and season with salt and black pepper if desired

1 Small Green Papaya

1 Bunch Cilantro

1 Red Bell Pepper

1 Unripe Mango

2 Tablespoons Honey

1 Tablespoon Vinegar

3 Tablespoons Fish Sauce

5 Tablespoons Olive Oil

Salt

Black Pepper

Peel papaya and mango

Slice both into equal size strips and place in a bowl

Slice bell pepper into similar sized strips and add to papaya and mango

Chop up cilantro and add to bowl

In a separate bowl mix, honey, vinegar, fish sauce and olive oil

Season with a little salt and black pepper

Pour mix over papaya salad and toss to combine thoroughly