The juicy lychee and zesty lime perfectly complement the succulent shrimp, creating a light and flavorful dish that's ideal for a healthy lunch or dinner.
Salad Dressing
4 scallions, chopped finely
2 tbsp fish sauce
Salad
2 lbs Prawns, cooked
2 red bell peppers
6 inches of fresh lemongrass
4 cups organic greens
1 bunch of mint leaves
4 tbsp shallots
½ lime zest
2 565g cans of lychees
1
Mix all four dressing ingredients in a jar for the vinaigrette dressing. Set aside
2
Peel the prawns and set in refrigerator until needed.
3
Remove the seeds of the bell peppers and cut into large thin strips
4
Wash the fresh lemongrass and slice finely.
5
Wash the organic greens.
6
Roughly chop the mint leaves.
7
Open the cans of lychees, drain and roughly chop.
8
Fry the shallots. While they are cooking toss all the other ingredients.
9
Pour the dressing over the salad and add the fried shallots and serve.
Ingredients
Salad Dressing
4 scallions, chopped finely
2 tbsp fish sauce
Salad
2 lbs Prawns, cooked
2 red bell peppers
6 inches of fresh lemongrass
4 cups organic greens
1 bunch of mint leaves
4 tbsp shallots
½ lime zest
2 565g cans of lychees
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