Salad of lychee, pork, prawn and coconut
4/4/2011
Ingredients
| 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 |
| 30 g | Coconut |
| 3 | Cayenne pepper, roasted and peeled |
| ⅓ cup | Fresh coriander |
| ⅓ cup | Thai basil leaf |
| ⅓ cup | Mint leaves |
Directions
- 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.
Wine Match
Related Recipes
Red Cabbage and prawn salad
Prepare all the ingredients ( finely shredded small red cabbage, thinly sliced with seeds removed red pepper, cut in thin...
Stir-fried Prawns in coconut & lime
Heat the oil in a frying pan. When hot, fry the onions and garlic over a medium heat for 8 to 9 minutes until they’re nicely...
Annabelle White
Salmon, prawn and dill risotto
Peel onion and chop very finely. Crush garlic, peel and chop finely. Cut salmon into cubes. Heat butter in a large high-sided...
Comments