Salad of lychee, pork, prawn and coconut

Ingredients

2 Tbsp	Caster sugar
¼ cup	Peanuts, dry-roasted, ground
3 Tbsp	Coconut vinegar
½ Tbsp	Fish sauce
200 g	Lychees, peeled and stoned
50 g	Pork belly, cooked and shredded
50 g	Cooked prawns (Main)
30 g	Coconut
3	Cayenne pepper, roasted and peeled
⅓ cup	Fresh coriander
⅓ cup	Thai basil leaves
⅓ cup	Mint leaves

Directions

1. Using a pestle and mortar, mix the peanuts, sugar, vinegar and fish sauce together. If the mixture is stiff, loosen with a little water.
2. In a mixing bowl, gently toss together the lychees, pork, prawns, coconut and chilli.
3. Fold in the peanut dressing, then the herbs. Serve with cut limes warmed slightly in the microwave.