Fragrant Thai Prawn And Lychee Salad Recipes

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FRAGRANT THAI PRAWN AND LYCHEE SALAD



Fragrant Thai Prawn and Lychee Salad image

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.

Provided by OzzieBabe

Categories     Asian

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 474.2, Fat 5.2, SaturatedFat 1, Cholesterol 323, Sodium 1038.4, Carbohydrate 63.3, Fiber 5.3, Sugar 53.5, Protein 47.5

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