Fragrant Thai Prawn and Lychee Salad
photo by OzzieBabe
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
- 2 scallion bulbs, finely chopped
- 1 chili pepper
- 15 ml rice vinegar
- 15 ml lime juice
- 15 ml fish sauce
- 1 tablespoon brown sugar
- 500 g large shelled prawns
- 1 red capsicum
- 10 cm fresh lemongrass
- 1 bunch watercress
- 1⁄2 bunch mint leaf, vietnamese leaves only
- 2 tablespoons pickled ginger
- 2 tablespoons shallots
- 2 kaffir lime leaves
- 560 g lychees
directions
- Mix all the first 6 ingredients together in a small jar for the dressing and then set aside whilst you prepare the balance of the recipe.
-
Salad:
- Peel the prawns and then set aside in the refrigerator.
- Deseed the capsicum and cut into large thin strips.
- Slice the fresh lemongrass finely.
- Roughly tear the washed watercress.
- Roughly chop the mint (leaves only).
- Drain the lychee and roughly tear.
- Fry the shallots.
- Gently toss together all the salad ingredients except the fried shallots.
- Pour over the prepared dressing, retoss gently and top with fried shallots just before serving.
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