Thai prawn & lychee salad

• large cooked prawns↗500g 500g
• small pack mint↗

  leaves picked

• coriandersmall pack small pack

  leaves picked

• lychees20 20

  peeled, halved and stoned

• bag beansprouts150g 150g
• roasted peanuts↗large handful large handful

  roughly chopped

• crispy onionssmall handful small handful

  or fried garlic chips (optional)

• red chilli↗1 1

  (optional)

• brown sugar↗1 tbsp 1 tbsp
• juice 2 limes
• fish sauce↗2 tsp 2 tsp

Step-by-step instructions

1. 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. 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.