- Prep Time: 10 minutes
- Cook Time: 5 minutes
Fantastic Thai Prawn & Lychee Salad
A fantastic dish for a shared entree or main. Simple and fast to make, our Thai prawn & lychee salad is perfect for larger cafes, hotels and pubs. Peel and stone the lychees prior to service. Also cook the prawns prior. Keep the lychees and prawns refrigerated ready for use. This preparation ensures you can plate and serve to order in five minutes. This recipe serves 4.
Image and recipe courtesy BBC good food.
- 500 gm Pacific West Raw Prawn Cutlets
- 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 tbsp brown sugar - dressing
- 1 red chilli - dressing
- juice 2 limes - dressing
- 2 tsp fish sauce - dressing
For our Thai prawn & lychee salad
First, thaw the frozen prawn cutlets ready to be cooked. Bring 3 litres of water to a boil, and pour in the prawns. Once the water comes back to a boil, turn the heat down and cook the prawns for 3-6 minutes, until they turn pink and opaque. The prawns will float to the top when they're done.
To make the dressing, bash the chilli 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).
For our Thai prawn & lychee salad we use Pacific West’s Raw Prawn Cutlets. These wild Patagonian Red Prawns are naturally caught from the icy cold, clean waters just off Argentina, giving them a delicate texture and a sweet taste of the sea. They are used by some of the leading restaurants around the world. Delivered frozen to your restaurant means zero wastageAdd to Favourites