Salad of lychee, pork, prawn and coconut

Salad of lychee, pork, prawn and coconut. Photo / Ian Jones

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.