Spicy Prawn & Litchi Salad

Name: Spicy Prawn & Litchi Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: indian
Ingredients: 350 g prawns (medium, peeled and deveined, tails removed); 200 g litchi (fresh, peeled and seeded, roughly chopped); 1 pcs cucumber (medium, diced); 0.5 pcs red onion (small, thinly sliced); 0.25 cup mint (fresh leaves, roughly torn); 0.25 cup coriander leaves (fresh, roughly chopped); 2 tbsp peanuts (roasted, unsalted, roughly crushed); 1 pinch red chili powder; 2 tbsp lime juice (freshly squeezed); 1 tsp honey; 1 tsp olive oil (for grilling prawns); 0.25 tsp salt

RATING

0.0/5

TASTE SCORE

8/10

A vibrant, refreshing salad where juicy grilled prawns meet sweet litchis in a fiery chili-lime dressing. Crisp cucumber, fresh herbs, and crunchy peanuts add layers of texture, making every bite a perfect balance of sweet, spicy, tangy, and savory. Ready in just 20 minutes, it's a stunning summer lunch or light dinner.

PREP

15m

COOK

SERVES

1 CUP

163 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prep all the salad ingredients.
1.Peel, devein, and pat dry the prawns thoroughly.
2.Peel and seed litchis; roughly chop them.
3.Dice cucumber into small cubes.
4.Thinly slice red onion.
5.Roughly tear mint leaves and chop coriander.
mix · ~5 min
Marinate the prawns.
1.In a bowl, toss prawns with red chili powder, a pinch of salt, and olive oil.
2.Set aside for 5 minutes while the grill pan heats up.
grill · ~5 min
Grill the prawns until just cooked.
1.Place a grill pan over high heat until smoking hot.
2.Lay prawns in a single layer and grill for 2 minutes per side.
3.They should turn pink and slightly charred. Remove from heat immediately.
TIPDon't overcrowd the pan — cook in batches if needed to get a good char.
mix · ~1 min
Make the sweet-spicy dressing.
1.In a small bowl, whisk together lime juice and honey.
2.Season with remaining salt and stir until well combined.
assemble · ~2 min
Toss everything together.
1.In a large bowl, combine grilled prawns, litchis, cucumber, onion, mint, and coriander.
2.Pour the dressing over and toss gently to coat evenly.
3.Sprinkle crushed peanuts on top.
TIPToss gently so the litchis and prawns don't break.
serve
Serve immediately.
Divide among plates or bowls and serve right away while the prawns are still slightly warm.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat prawns bone-dry before marinating to ensure a good sear and avoid steaming.
2
Use a smoking-hot grill pan to get a nice char on the prawns in just 2 minutes per side.
3
Toss the salad gently with your hands to keep litchi pieces and prawns intact.
4
Add the dressing just before serving so the cucumber stays crisp and the herbs fresh.
5
For extra crunch, use roasted unsalted peanuts and crush them coarsely right before adding.
6
Serve the salad slightly warm — the contrast with cool litchi and cucumber is delightful.

RECIPE VARIATIONS