Happy New Year everyone! Thank you so much for all the support you showed me in 2021. I hope 2022 is a fabulous year for you all. You would have probably noticed that I don't mention the current unpredictable world we're living in on my socials and that's because I know many of you come to my page (whether it's Instagram, Facebook, Twitter, YouTube or TikTok) to somewhat escape (even just for a few moments) and be inspired to cook something delicious.
This salad is one of my absolute favourites in summer and I use fresh lychees when they're in season. Throughout the year, I use canned lychee and the taste is still fresh and flavoursome. Every mouthful of this salad reminds me of being on a tropical vacation. It's been over 2 years since I've been on vacation, so I made this salad today to take a moment and reflect on the last vacation I was on with my family. Let's hope things improve in 2022 and we can all travel the world again safely. There are so many countries I've promised my son The Aussie Food Kid that I will take him to.
I have lots to announce in 2022, so please stay tuned on Instagram as that's where I usually make my announcements first. Next month, I'm very excited to be launching my new website. Lot's of improvements on it and you'll even be able to print my recipes! YAY!
If you subscribe to this website, rest assured you will be safely transferred to the new one and wont need to update anything. If there's something you'd like to see on my new website, please don't hesitate letting me know.
Spicy Grilled Prawn and Lychee Salad Recipe
24 Large Raw prawns, cleaned and deveined
12 Fresh lychees, peeled and halved
200g Fresh salad mix
3 Lebanese cucumbers, washed and sliced
1 small Spanish onion, peeled and thinly sliced
2 Red long mild chillies, thinly sliced
½ cup Fresh mint leaves
2 tablespoons fresh chives, chopped
Pinch of salt and pepper
Spicy Salad Marinade
½ cup Avocado oil
1 fresh lime, juiced (can be substituted with lemon)
1 teaspoon ground sweet paprika
1 teaspoon ground cayenne pepper
1 garlic clove, crushed (optional)
Reserve 1 tablespoon of the marinade to drizzle on salad before serving.
- For the marinade – place all ingredients in a small bowl and mix until well combined.
- Use the marinade and coat the prawns. Then refrigerate the prawns for at least 30 mins.
- Prepare barbeque for cooking and set to medium/high. Cook the prawns for 3-4 minutes a side. Remove and keep covered.
- For the salad - Arrange the salad mix, lychees, cucumbers, onion, mint leaves, chives and chillies on a platter. Season with salt and pepper.
- Place grilled prawns on the salad, drizzle with the 2 tablespoons of marinade before serving.
TIP – The fresh chillies and cayenne pepper can be omitted if a non-spicy salad is preferred.
I would love to hear from you if you make my salad. Be sure to tag me on Instagram Come Grill With Me or any of my socials. Until my next post, eat something delicious! Love, Irene XO.