Green papaya and pomegranate salad with langoustines

For an exotic and colourful dish try inspired by Raymond Blancs travels in Thailand, try his fruity langoustine salad with a zingy lime and chilli dressing
By Raymond Blanc
Green papaya and pomegranate salad with langoustines
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 25 minutes plus overnight infusing
  • Effort: medium


  • 1 unripe green papaya, peeled & sliced into 2mm thin strips
  • 1 cucumber, deseeded & sliced into thin strips
  • 2 spring onions, finely sliced diagonally
  • 1 handfulfresh coriander, roughly chopped
  • 1 handful mint, roughly chopped
  • 80 g pomegranate seeds, pith removed
  • 60 g toasted peanuts, roughly chopped
  • 6 Scottish langoustines
  • 1 handful cherry tomatoes, halved

For the dressing:

  • 1 red chilli, deseeded, finely chopped
  • 2 cloves garlic, peeled, finely chopped
  • 2 limes, juice only
  • 2 tbsp fish sauce
  • 2 tsp palm sugar, heated gently on the stove to dissolve


1. For the dressing: mix the ingredients for the dressing together and set aside to allow the flavours to infuse (preferably overnight).

2. Lightly blanch the langoustines in boiling water for a few seconds, refresh in iced water and peel off the shells.

3. Pan fry or griddle the tail meat with extra virgin olive oil for about 30 seconds.

4. In a large bowl, toss the ingredients for the salad with the dressing, taste and correct the seasoning if necessary.

5. Arrange salad in the centre of a large white plate with finely sliced papaya on top, spoon the pomegranate seeds around and sprinkle with the roasted peanuts. Place the langoustines on top and serve.

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