Serves / Makes

Cooking Time:

< 30 min

Cooking Style:



300 g peeled prawns, cooked
565 g can litchis, drained & syrup reserved

125 ml reserved litchi syrup
15 ml soy sauce
15 ml sesame oil
1 cm piece ginger, grated
1 small clove garlic, crushed
Juice of half a lime

175 g LANCEWOOD® Jalapeño Chutney DIP&TOP™
45 – 60 ml reserved litchi syrup
1 cm piece ginger, grated
1 small clove garlic, crushed
Juice of half a lime
Salt to taste

2 x 130 g packet cos lettuce, finely shredded
100 g bean sprouts
125 g sugar snap peas, sliced
1 avocado, sliced
250 g cucumber ribbons
1 small red pepper, sliced
30 ml mint & coriander, freshly chopped
2 spring onions, finely sliced
30 ml preserved ginger
1 small red chilli, chopped (optional)


Cook the prawns as per the instructions on the packet. Drain the litchis, reserving the syrup.

Mix the litchi syrup, soy sauce, sesame oil, ginger, garlic and lime juice together and pour over the prawns. Cover and refrigerate for 1 hour.

Mix the dip, litchi syrup, ginger, garlic, lime juice and seasoning together.

Arrange the salad ingredients in 2 separate bowls by adding the lettuce, bean sprouts, sugar snap peas, avocado and red pepper. Pile the prawns in the middle. Top with coriander and mint, spring onions, preserved ginger and optional chillies.

Pour the sauce over just before serving.


  • Use chicken instead of prawns. Marinate raw chicken and fry in butter and sesame oil.
  • Use LANCEWOOD® 1000 Island DIP&TOP™ instead of Jalapeño Chutney.
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Jalapeño Chutney Dip

Jalapeño Chutney Dip