Fresh pawpaw, coconut and coriander pickle
- Peel pawpaw. Cut in half, remove seeds and chop flesh roughly. Wash spring onions and chop finely.
- Place pawpaw, spring onions, coriander, ginger, lime juice and fish sauce in a bowl with coconut milk and toasted coconut. Combine together.
- Refrigerate until ready to use. This will keep for two to three days in the refrigerator.
Makes 3 cups