Susan Jane White's 'F%*k Me' Salad

Here’s a fragrant supper of fiery prawns, honeyed papaya and mint, all kissed with toasted sesame oil. Anyone who has tasted it usually responds with a whispered ‘f*** me!’.

Chillies are devious little vegetables. They raise our body temperature and help release natural endorphins to keep our blood gurgling with excitement. I recommend the powdered form to give your lips a delicious sting and swell the senses. Guessing the heat of a fresh chilli is riskier than cycling backwards in a Grand Prix. Double the quantities if you plan on shring this dish.

Serves 1

rice or mung noodles for 1
1 small papaya
1/4 cucumber
1/4 red onion
handful of cooked prawns
freshly torn mint leaves

For the Thai dressing:

juice of 1 lime
1 tablespoon fish sauce (nam pla)
1 tablespoon toasted sesame oil
2 teaspoons raw honey or maple syrup
pinch of cayenne or freshly sliced chilli

Cook the noodles according to the manufacturer’s instructions on the packet (these can vary greatly). Cut the papaya in half, and again into slices. This will make it easier to cut into chunks for the salad. Treat it like a melon. While the seeds are deemed edible, they are deeply unpleasant. Known for their rich enzymes and potent anti-inflammatory compounds, papaya will help keep your liver on speaking terms with you. Especially if you’re Irish.

Slice the cucumber thickly, and then cut each slice into quarters. Slice the red onion into rings. Toss the papaya, cucumber and red onion joyfully together with the prawns and mint.

Whisk together the remaining ingredients to make a Thai dressing good enough to drink. Pour over your medley of papaya and allow the flavours to infuse. By now, your noodles will be ready. Drain and rinse briefly with cold water to separate the starchy bits. Tumble into the happy medley and serve with a fork and straw. If you’re bringing this into work, expect office pillagers to descend. Arm yourself with an extra sharp fork.

Taken from ’The Extra Virgin Kitchen’ by Susan Jane White.