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Thai prawn & lychee salad

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

  • Prep: 25 mins
    no cook
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 140
  • Carbohydrates 12
  • Saturated Fat 1
  • Sugar 11
  • Protein 16
  • Fat 3
  • Fibre 1
  • Salt 1.8

Nutrition per serving

  • Calories 140
  • Carbohydrates 12
  • Saturated Fat 1
  • Sugar 11
  • Protein 16
  • Fat 3
  • Fibre 1
  • Salt 1.8

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

Method

  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.

  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.

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