Enjoy this fragrant, refreshing summer salad of assorted herbs, prawns, lychees and peppery watercress.


  • 1 tbls rice wine vinegar

  • 1 tbls fresh lime juice

  • 1 tbls fish sauce

  • 1 tbls palm sugar, grated

  • 1 tsp chilli flakes

  • 1 tbls spring onions, finely sliced

  • 500g large cooked prawns, shelled

  • 1 red capsicum

  • 2 stalks of lemongrass

  • 1 bunch of watercress

  • ½ bunch vietnamese mint

  • 500g tin of lychees

  • 2 tbls ginger, grated

  • 2 tablespoons shallots, sliced

  • 2 kaffir lime leaves

  • 1 tbls olive oil


  • 1.

    For your dressing, place the first 6 ingredients in a jar and shake. Set aside. Now half your capsicum, take out the seeds and white bits and slice into long, thin strips. Put them in a mixing bowl with your prawns. Take your lemongrass and cut off the tough green part, bash the tender white parts with the side of your knife and heel of your hand, then finely slice. Put in the bowl with the capsicum. Now wash and dry your watercress and mint and roughly tear them apart. Put them in the bowl with torn lychees. Lastly fry your shallots in olive oil (or keep raw) until crispy and throw the lime leaves in for the last 30 seconds. Drain.

  • 2.

    Toss your salad and pour the dressing over. Finally top with fried shallots.

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