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Archive: 7 April 2007
Thai Prawn and Lychee Salad 
Ingredients:
 | 500g large cooked prawns, peeled | |
1 large tin lychees, drained and roughly torn | |
½ yellow and ½ red capsicum, sliced | |
10cm lemongrass, finely sliced | |
2 kaffir lime leaves, finely sliced | |
Large bunch watercress, washed and roughly torn | |
½ bunch Vietnamese (or regular) mint, leaves only | |
2 tbsp pickled ginger | |
2 tbsp fried shallot |
DRESSING:
| 2 golden shallots, finely chopped | |
1 mild red chilli, finely sliced | |
1 tbsp rice vinegar | |
1 tbsp lime juice | |
1 tbsp fish sauce | |
1 tbsp dark brown sugar |
Method:
Peel prawns and refrigerate.
Shake together all dressing ingredients in a bottle and set aside.
Toss together all salad ingredients except fried shallots.
Scatter prawns and dressing over salad and gently toss.
Sprinkle with fried shallots just before serving.
(serves 2 as a main course)
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