After the indulgence of December, New Year’s Day calls for something fresh and light. Inspired by the Hawaiian poke trend, this dish gets a tropical twist with the sweetness of litchis and the gentle heat of jalapeño chutney. Recipe compliments ofLANCEWOOD.
Marinade:Mix the litchi syrup, soy sauce, sesame oil, ginger, garlic and lime juice together and pour over the prawns. Cover and refrigerate for 1 hour.Sauce:Mix the dip, litchi syrup, ginger, garlic, lime juice and seasoning together.Salad:1. Arrange the salad ingredients in 2 separate bowls by adding the lettuce, bean sprouts, sugar snap peas, avocado and red pepper.
Pile the prawns in the middle. Top with coriander and mint, spring onions, preserved ginger and optional chillies.3. Pour the sauce over just before serving.
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