Ingredients
| 2 Tbsp | Caster sugar |
| ¼ cup | Peanuts, dry-roasted, ground |
| 3 Tbsp | Coconut vinegar |
| ½ Tbsp | Fish sauce |
| 200 g | Lychees, peeled and stoned |
| 50 g | Pork belly, cooked and shredded |
| 50 g | Cooked prawns (Main) |
| 30 g | Coconut |
| 3 | Cayenne pepper, roasted and peeled |
| ⅓ cup | Fresh coriander |
| ⅓ cup | Thai basil leaves |
| ⅓ cup | Mint leaves |
Directions
- Using a pestle and mortar, mix the peanuts, sugar, vinegar and fish sauce together. If the mixture is stiff, loosen with a little water.
- In a mixing bowl, gently toss together the lychees, pork, prawns, coconut and chilli.
- Fold in the peanut dressing, then the herbs. Serve with cut limes warmed slightly in the microwave.