Prawns and Grilled Lychee

Ingredients:

• 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
• Paprika
• Peri-Peri

Method:

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