Thai prawn & lychee salad

This Asian-inspired salad is a guaranteed crowd pleaser. If you can't find fresh lychees, go for fresh sliced mango instead

PREP 25 mins


  • calories 140
  • carbs 12
  • saturated fat 1
  • sugar 11
  • protein 16
  • fat 3
  • fibre 1
  • salt 1.8


500g large cooked prawns
small pack mint, leaves picked
small pack coriander, leaves picked
20 lychees, peeled, halved and stoned
150g bag beansprouts
large handful roasted peanuts, roughly chopped
small handful crispy onions or fried garlic chips (optional)
1 red chilli (optional)
1 tbsp brown sugar
juice 2 limes
2 tsp fish sauce


  1. To make the dressing, bash the chilli (if using) using a pestle and mortar. Add the remaining ingredients, mix together and taste for a good combination of sweet, sour, salty and hot, then set aside.
  2. Combine the prawns, mint, coriander, lychees, beansprouts and half the peanuts with the dressing, and toss well. Pile onto a serving platter and scatter with the remaining peanuts and the garlic chips or crispy onions (if using). Put in the middle of the table and let everyone help themselves.