1 small firm pawpaw
12-15 lychees
2 Tbl oil
½ tsp chopped chilli
pepper (or tabasco sauce)
1 tsp cornflour
2 tsp sugar
1 Tbl Chinese fish sauce
cayenne pepper
12 medium prawns
2 slices fresh pineapple
3 cloves garlic
1 tsp grated ginger
1 Tbl crunchy peanut paste
¾ cup coconut cream

Cut pineapple slices into cubes. Heat oil and gently fry garlic. Add prawns and heat through until pink. Drain on kitchen paper.

Pour most of oil from pan, leaving about ½ tsp, heat, add chilli and ginger, cook a few minutes, add peanut paste and fish sauce, stir well. Remove from heat, add prawns, toss and allow to stand.

Prepare pawpaw by cutting in half, removing seeds and sprinkling with sugar.

Use a small amount of the coconut cream to mix cornflour to a paste. Heat remaining coconut cream, then add cornflour paste and stir until thickened.

Arrange prawns and fruit on pawpaw halves, spoon cream mix over, cover with foil and bake on a tray at 170ºC for 30 minutes.

Serve sprinkled with cayenne and a sprig of mint.

Billie Noli,
Mossman Digest No.4 April, 1986

DATE: November 1989

* * * * * * * * * * * * *