Name: Thai prawn & lychee salad
Prep time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 500g large cooked prawns; small pack mint leaves picked; small pack coriander leaves picked; 20 lychees peeled, halved and stoned; 150g bag beansprouts; large handful roasted peanuts roughly chopped; small handful crispy onions or fried garlic chips (optional); 1 red chilli (optional); 1 tbsp brown sugar; juice 2 limes; 2 tsp fish sauce

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Thai prawn & lychee salad

Thai prawn & lychee salad

Barney Desmazery

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Serves 6

Easy

Prep: 25 mins

no cook

A star rating of 5 out of 5.2 ratingsRate

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This Asian-inspired salad is a guaranteed crowd pleaser. If you can't find fresh lychees, go for fresh sliced mango instead

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Ingredients

Nutrition

Units:

MetricUS

500g large cooked prawns
small pack mint

leaves picked
small pack coriander

leaves picked
20 lychees

peeled, halved and stoned
150g bag beansprouts
large handful roasted peanuts

roughly chopped
small handful crispy onions

or fried garlic chips (optional)

For the dressing

1 red chilli

(optional)
1 tbsp brown sugar
juice 2 limes
2 tsp fish sauce

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Nutrition: per serving

kcal140
fat3g

low
saturates1g
carbs12g
sugars11g
fibre1g
protein16g
salt1.8g

Method

step 1

To make the dressing, bash the chilli (if using) using a pestle and mortar. Add the remaining ingredients, mix together and taste for a good combination of sweet, sour, salty and hot, then set aside.
step 2

Combine the prawns, mint, coriander, lychees, beansprouts and half the peanuts with the dressing, and toss well. Pile onto a serving platter and scatter with the remaining peanuts and the garlic chips or crispy onions (if using). Put in the middle of the table and let everyone help themselves.

Recipe from Good Food magazine, August 2016

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A star rating of 5 out of 5.2 ratings

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