Looking for a quick yet exotic salad recipe that’s bursting with flavor? This summer-ready prawn and litchi salad is the perfect mix of tropical fruits and protein, ideal for those days when you want something delicious but easy to prepare. With a cook time of just 25 minutes and minimal prep, this light salad combines the sweetness of litchi and mango with the savoriness of prawns, creating a delightful contrast.
To begin, marinate 500 grams of shelled and cleaned prawns in a mixture of 1 tablespoon olive oil, juice from half a lemon, 2 tablespoons chopped spring onions, and 1 teaspoon of chili flakes. Let the prawns soak in these flavors for around 15 minutes.
Heat a kadhai or frying pan and stir-fry the marinated prawns on high heat for 2–3 minutes until they turn pink and are fully cooked. Once done, set them aside to cool slightly.
In a large mixing bowl, combine the cooked prawns with 500 grams of deseeded litchis and the finely chopped flesh of one ripe mango. Toss well to ensure even mixing. Sprinkle in a handful of roasted peanuts to add a crunchy texture. Add salt to taste, and serve this chilled salad immediately for the best experience.
Perfect as a standalone lunch or a refreshing dinner starter, this prawn and litchi salad is sure to impress with its combination of textures, colors, and sweet-savory flavors.
