Prawn, pea and litchi salad

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For the salad dressing:

1	lemongrass — grated
2 cm	fresh ginger — peeled and grated
4 ml	fresh chillies — 573
30 ml	vinegar — rice wine
	lime — zest only
30 ml	lime juice
2.5 ml	honey

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Heat the olive oil with the sliced chilli in a pan to medium heat. Cook the prawns in batches 2 minutes on each side or until cooked through.

Place the pea shoots, peas, litchis and prawns on a serving plate and drizzle with half of the salad dressing and season with salt and black pepper.

Gently mix the salad and serve with the remaining dressing on the side.

Reprinted with the permission of PinkPolkaDot. To see more click here.

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