Thai Prawn Lychee Salad Recipes

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THAI PRAWN & LYCHEE SALAD



Thai prawn & lychee salad image

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

Provided by Barney Desmazery

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 140 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 1.8 milligram of sodium

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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