Prawn and Lychee Salad (DF, GF)

December 13, 2016


1 red capsicum

500 g cooked large prawns, peeled and deveined

2 lemongrass stems

1 handful watercress, sunflower sprouts or rocket, roughly torn

1 handful Vietnamese mint, roughly torn

2 cups peeled and deseeded lychees

2 kaffir lime leaves, thinly sliced


1 tbsp rice wine vinegar

1 tbsp lime juice

1 tbsp fish sauce (leave out if you’re vego or vegan)

1 tbsp grated fresh ginger

1 tbsp grated coconut palm sugar or panela

1 tsp dried chilli flakes

1 tbsp thinly sliced spring onions

2 tablespoons sliced French shallots