Salad of lychee, pork, prawn and coconut
|¼ cup||Peanuts, dry-roasted, ground|
|2 tbsp||Caster sugar|
|3 tbsp||Coconut vinegar|
|½ tbsp||Fish sauce|
|200 g||Lychees, peeled and stoned|
|50 g||Pork belly, cooked and shredded|
|50 g||Cooked prawns|
|3||Cayenne pepper, roasted and peeled|
|⅓ cup||Fresh coriander|
|⅓ cup||Thai basil leaf|
|⅓ cup||Mint leaves|
- Using a pestle and mortar, mix the peanuts, sugar, vinegar and fish sauce together. If the mixture is stiff, loosen with a little water.
- In a mixing bowl, gently toss together the lychees, pork, prawns, coconut and chilli.
- Fold in the peanut dressing, then the herbs. Serve with cut limes warmed slightly in the microwave.
This dish is best matched with
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