Fragrant Thai Prawn And Lychee Salad - cooking recipe

Ingredients

2 scallion bulbs, finely chopped
1 chili pepper
15 ml rice vinegar
15 ml lime juice
15 ml fish sauce
1 tablespoon brown sugar
500 g large shelled prawns
1 red capsicum
10 cm fresh lemongrass
1 bunch watercress
1/2 bunch mint leaf, vietnamese leaves only
2 tablespoons pickled ginger
2 tablespoons shallots
2 kaffir lime leaves
560 g lychees

Preparation

Mix all the first 6 ingredients together in a small jar for the dressing and then set aside whilst you prepare the balance of the recipe.
Salad:
Peel the prawns and then set aside in the refrigerator.
Deseed the capsicum and cut into large thin strips.
Slice the fresh lemongrass finely.
Roughly tear the washed watercress.
Roughly chop the mint (leaves only).
Drain the lychee and roughly tear.
Fry the shallots.
Gently toss together all the salad ingredients except the fried shallots.
Pour over the prepared dressing, retoss gently and top with fried shallots just before serving.