Lancewood
Lancewood
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Lancewood Prawn & Litchi Salad
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Lancewood Prawn & Litchi Salad

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.

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