In
AuthorJanella
Rating
Yields1 Serving
 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

Prawn and Lychee Salad (DF, GF)
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