After the indulgence of December, New Year’s Day calls for something fresh and light. Inspired by the Hawaiian poke trend, this dish gets a tropical twist with the sweetness of litchis and the gentle heat of jalapeño chutney. Recipe compliments of LANCEWOOD.

Ingredients

• 300 g peeled prawns, peeled and cooked as per instructions on the packet 
• 565 g canned litchis, drained and syrup reserved

Marinade:

• 125 ml reserved litchi syrup
• 15 ml soy sauce
• 15 ml sesame oil
• 1 cm piece ginger, grated
• 1 small garlic clove, crushed
• 1 lime, juice of half the lime

Sauce:

• 175 g LANCEWOOD Jalapeño Chutney DIP&TOP
• 45 ml reserved litchi syrup
• 1 cm piece ginger, grated
• 1 small garlic clove, crushed
• 1 lime, juice of half the lime
• salt  to taste

Salad:

• 260 g cos lettuce, finely shredded
• 100 g bean sprouts
• 125 g sugar snap peas, sliced
• 1 avocado, sliced
• 250 g cucumber  ribbons
• 1 small red pepper, sliced
• 15 ml fresh mint, chopped
• 15 ml fresh coriander, chopped
• 2 spring onions, finely sliced
• 30 ml preserved ginger
• 1 small red chilli, chopped (optional)

Method

Marinade:
Mix the litchi syrup, soy sauce, sesame oil, ginger, garlic and lime juice together and pour over the prawns. Cover and refrigerate for 1 hour.

Sauce:
Mix the dip, litchi syrup, ginger, garlic, lime juice and seasoning together.

Salad:
1. Arrange the salad ingredients in 2 separate bowls by adding the lettuce, bean sprouts, sugar snap peas, avocado and red pepper. Pile the prawns in the middle.

2. Top with coriander and mint, spring onions, preserved ginger and optional chillies.

3. Pour the sauce over just before serving.