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
  • Paprika
  • Peri-Peri


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