Thai prawn & lychee salad

Thai prawn & lychee salad

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(0 ratings)

Prep: 25 mins no cook


Serves 6

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

Nutrition and extra info

Nutrition: per serving

  • kcal140
  • fat3g
  • saturates1g
  • carbs12g
  • sugars11g
  • fibre1g
  • protein16g
  • salt1.8g
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  • 500g large cooked prawns



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • small pack mint, leaves picked



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • small pack coriander, leaves picked
  • 20 lychees, peeled, halved and stoned
  • 150g bag beansprouts


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • large handful roasted peanuts, roughly chopped
  • small handful crispy onions or fried garlic chips (optional)

For the dressing

  • 1 red chilli (optional)
  • 1 tbsp brown sugar
  • juice 2 limes



    The same shape, but smaller than…

  • 2 tsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…


  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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