Prawns and Grilled Lychee
- 1 tsp fennel seeds
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 16 extra large green king prawns, butterflied
- 1 tbsp freshly grated ginger
- 2 cloves garlic
- ½ small red onion quartered
- 200 g feta cubed
- ½ cup fresh mint leaves
- 200g fresh lychee, deseeded
Dry-fry fennel seeds in a pan over high heat for 1 to 2 minutes until lightly coloured and cool.
For dressing, whisk vinegar, oil and fennel seeds. Season to taste with salt and pepper.
Soften ginger and garlic in a little butter on a chargrill or barbeque grill over high heat, then cook prawns 2 mins per side until flesh turns white. Place in a bowl and add onion, feta, mint and fennel dressing.
Warm lychee in a small pan and sprinkle with paprika and peri-peri (or chilli powder to taste).
Add to the bowl with prawns and toss, then serve immediately.
Recipe thanks to Rick & Lynne Bronson