Ingredients
-
2
-
1
-
15
-
15
-
15
-
1
-
500
-
1
-
10
-
1
-
1/2
-
2
-
2
-
2
-
560
Directions
Fragrant Thai Prawn and Lychee Salad, This is a lovely fragrant salad, perfect for those laid back summer lunches with a lovely glass of crisp chardonnay The original recipe was featured on a fishing TV show here in Australia called Creek to Coast If you are not able to source fresh kaffir lime leaves you can substitute it with the zest of 1/2 a small fresh lime, also if you can not source fresh Vietnamese mint regular mint can be used just as successfully
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Steps
|
1
Done
|
Mix All the First 6 Ingredients Together in a Small Jar For the Dressing and Then Set Aside Whilst You Prepare the Balance of the Recipe. |
|
2
Done
|
Salad: |
|
3
Done
|
Peel the Prawns and Then Set Aside in the Refrigerator. |
|
4
Done
|
Deseed the Capsicum and Cut Into Large Thin Strips. |
|
5
Done
|
Slice the Fresh Lemongrass Finely. |
|
6
Done
|
Roughly Tear the Washed Watercress. |
|
7
Done
|
Roughly Chop the Mint (leaves Only). |
|
8
Done
|
Drain the Lychee and Roughly Tear. |
|
9
Done
|
Fry the Shallots. |
|
10
Done
|
Gently Toss Together All the Salad Ingredients Except the Fried Shallots. |
|
11
Done
|
Pour Over the Prepared Dressing, Retoss Gently and Top With Fried Shallots Just Before Serving. |
