Thai Prawn Lychee Salad Recipes
THAI PRAWN & LYCHEE SALAD
This Asian-inspired salad is a guaranteed crowd pleaser. If you can't find fresh lychees, go for fresh sliced mango instead
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 11
Steps:
- 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.
- 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.
Nutrition Facts : Calories 140 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 1.8 milligram of sodium
FRAGRANT THAI PRAWN AND LYCHEE SALAD
This is a lovely fragrant salad, perfect for those laid back summer lunches with a lovely glass of crisp chardonnay. The original recipe was featured on a fishing TV show here in Australia called "Creek to Coast". If you are not able to source fresh kaffir lime leaves you can substitute it with the zest of 1/2 a small fresh lime, also if you can not source fresh Vietnamese mint regular mint can be used just as successfully.
Provided by OzzieBabe
Categories Asian
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Mix all the first 6 ingredients together in a small jar for the dressing and then set aside whilst you prepare the balance of the recipe.
- Salad:.
- Peel the prawns and then set aside in the refrigerator.
- Deseed the capsicum and cut into large thin strips.
- Slice the fresh lemongrass finely.
- Roughly tear the washed watercress.
- Roughly chop the mint (leaves only).
- Drain the lychee and roughly tear.
- Fry the shallots.
- Gently toss together all the salad ingredients except the fried shallots.
- Pour over the prepared dressing, retoss gently and top with fried shallots just before serving.
Nutrition Facts : Calories 474.2, Fat 5.2, SaturatedFat 1, Cholesterol 323, Sodium 1038.4, Carbohydrate 63.3, Fiber 5.3, Sugar 53.5, Protein 47.5
THAI MANGO-PRAWN SALAD
A sweet, tangy, and spicy Thai-inspired salad served warm with prawns, mango, and cashews.
Provided by John Cathasach
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.
- Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.
Nutrition Facts : Calories 322.8 calories, Carbohydrate 26.5 g, Cholesterol 172.6 mg, Fat 12 g, Fiber 2.9 g, Protein 21.4 g, SaturatedFat 2.2 g, Sodium 592.7 mg, Sugar 18.5 g
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