Fragrant Thai Prawn and Lychee Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is a lovely fragrant salad, perfect for those laid back summer lunches with a lovely glass of crisp chardonnay. The original recipe was featured on a fishing TV show here in Australia called Creek to Coast . If you are not able to source fresh kaffir lime leaves you can substitute it with the zest of 1/2 a small fresh lime, also if you can not source fresh Vietnamese mint regular mint can be used just as successfully. 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:
1. 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.
2. Salad:.
3. Peel the prawns and then set aside in the refrigerator.
4. Deseed the capsicum and cut into large thin strips.
5. Slice the fresh lemongrass finely.
6. Roughly tear the washed watercress.
7. Roughly chop the mint (leaves only).
8. Drain the lychee and roughly tear.
9. Fry the shallots.
10. Gently toss together all the salad ingredients except the fried shallots.
11. Pour over the prepared dressing, retoss gently and top with fried shallots just before serving.
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