1/4 cup dry-roasted peanuts, ground
2 tbsp caster sugar
3 tbsp coconut vinegar
1/2 tbsp fish sauce
200g lychees, peeled and stoned
50g cooked pork belly, shredded
50g cooked school prawns
30g grated coconut
3 cayenne chillies, roasted and peeled
Handful coriander, Thai basil and mint leaves
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.
Salad of lychee, pork, prawn and coconut
Salad of lychee, pork, prawn and coconut. Photo / Ian Jones
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