AuthorJanella
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
Dressing
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
Ingredients
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
Dressing
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
Directions
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