Prawn and lychee salad

The combination of prawn, lychee and fragrant herbs in this zingy salad will wow your tastebuds.

  • 10 mins cooking
  • Serves 6
  • Print


  • 1/4 cup (60ml) rice vinegar
  • 2 tablespoon grated palm sugar
  • 1 small clove garlic, finely chopped
  • good pinch of chilli flakes
  • juice of 1/2 large lime
  • 2 teaspoon fish sauce
Prawn and lychee salad
  • 1/4 cup (60ml) peanut oil
  • 4 eschalots, thinly sliced
  • 18 large cooked prawns, peeled and deveined, tails intact
  • 24 lychees, peeled
  • 3/4 cup coriander leaves
  • 1/2 cup mint leaves
  • 3/4 cup (100g) roasted peanuts, roughly chopped
  • 2 bird's eye chillies, seeded and thinly sliced


Prawn and lychee salad
  • 1
    To make dressing, combine rice vinegar and palm sugar in a small saucepan on high heat. Bring to boil. Add garlic and chilli flakes and remove from heat. When cool, stir in lime juice and fish sauce. Season to taste.
  • 2
    Heat oil in a frying pan on high. Cook eschalots for 4-5 minutes, stirring constantly, until golden and crisp. Remove and drain on paper towel. Cool oil.
  • 3
    On a large platter, combine prawns, lychees and herbs. Pour over 1 tablespoon reserved oil and dressing. Scatter with roasted peanuts, chillies and eschalots. Serve.

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