TODAY’S RECIPE: Thai prawn and lychee salad

INSTEAD of fresh lychees, you can use sliced mango. Serves: 6 as a starter.

Ingredients

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, chopped Small handful fried garlic chips or crispy onions (optional) FOR THE DRESSING: 1 red chilli (optional) 1 tbsp brown sugar Juice 2 limes 2 tsp fish sauce

Method

1 To make the dressing, bash the chilli (if using) using a pestle and mortar. Add the remaining ingredients, mix together and taste to ensure a good combination of sweet, sour, salty and hot. 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.