Lychee & ginger sorbet
This refreshing make-ahead dessert is a cooling way to finish off a Chinese-themed dinner party
Thai prawn & lychee salad
- Preparation and cooking time
- Prep:
- no cook
- Easy
- Serves 6
Skip to ingredients
- 500g large cooked prawns
- small pack mintleaves picked
- small pack corianderleaves picked
- 20 lycheespeeled, halved and stoned
- 150g bag beansprouts
- large handful roasted peanutsroughly chopped
- small handful crispy onionsor fried garlic chips (optional)
For the dressing
- 1 red chilli(optional)
- 1 tbsp brown sugar
- juice 2 limes
- 2 tsp fish sauce
Nutrition: per serving
- kcal140
- fat3glow
- saturates1g
- carbs12g
- sugars11g
- fibre1g
- protein16g
- salt1.8g
Method
step 1
To make the dressing, bash the chilli (if using) using a pestle and mortar. Add the remaining ingredients, mix together and taste for a good combination of sweet, sour, salty and hot, then set aside.
step 2
Combine the prawns, mint, coriander, lychees, beansprouts and half the peanuts with the dressing, and toss well. Pile onto a serving platter and scatter with the remaining peanuts and the garlic chips or crispy onions (if using). Put in the middle of the table and let everyone help themselves.
