Ingredients:
300 g peeled prawns, peeled & cooked as per instructions on the packet
565 g canned litchis, drained & syrup reserved
Marinade:
125 ml reserved litchi syrup
15 ml soy sauce
15 ml sesame oil
1 cm piece ginger, grated
1 small garlic clove(s), crushed
1 lime, juice of half the lime
Sauce:
175 g LANCEWOOD Jalapeño Chutney DIP&TOP®
45 ml reserved litchi syrup
1 cm piece ginger, grated
1 small garlic clove(s), crushed
1 lime, juice of half the lime
salt to taste
Salad:
260 g cos lettuce, finely shredded
100 g bean sprouts
125 g sugar snap peas, sliced
1 avocado(s), sliced
250 g cucumber ribbons
1 small red pepper(s), sliced
15 ml fresh mint, chopped
15 ml fresh coriander, chopped
2 spring onion(s), finely sliced
30 ml preserved ginger
1 small red chilli, chopped (optional)
Method
Marinade:
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.
Sauce:
Mix the dip, litchi syrup, ginger, garlic, lime juice and seasoning together.
Salad:- 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.
HINTS & TIPS:- 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.
