Litchi salad with sweetchilli dressing.


Serves 2-4

1 large pawpaw, sliced

12 litchis, peeled and pitted

2 avocados, peeled and sliced

1 pillow packet of rocket

2 limes, quartered

10ml olive oil

1 chilli to garnish


30ml brown sugar

50ml lime juice

100ml sweet chilli sauce

80ml mint leaves chopped

Arrange the pawpaw, litchis and avocados on a bed of rocket. Brush the limes with a little olive oil and cook on a hot griddle pan until griddle lines appear. Add to the salad. Combine the dressing ingredients and mix well. Pour dressing over the salad and serve immediately.


600g boneless pork fillet


15ml vegetable oil

3ml ground cinnamon

125ml soy sauce

15ml honey

30ml brown sugar

5ml Chinese 5-spice powder

salt and pepper

Glazed litchis:

500ml whole or chopped litchis

30ml sugar

3ml ground cinnamon

45ml chopped coriander

Marinate the pork fillet in the combined marinade ingredients for a minimum of 30 minutes and up to 4 hours.

Heat a small amount of oil in a large frying pan over medium heat. Remove meat from marinade and add to the hot pan. Cook for 10 minutes or until no longer pink in the centre, turning after 4 minutes. Season with salt and pepper to taste. Remove pork and keep warm.

Add litchis, sugar and cinnamon to pan. Reduce heat to low and cook for 5 minutes, covered, stirring occasionally. Add the remaining marinade and heat for 2 minutes.

Serve pork sliced with the litchis and some sauce. Sprinkle with chopped coriander.


Serves 4

15ml grated ginger

150ml water

60-80ml castor sugar

250ml pitted litchis

mint for garnish

litchis for garnish

Place the ginger, water and sugar in a saucepan and heat until the sugar has dissolved. Remove and cool.

Place the litchis in a food processor together with the sugared water. Process to a fine puree. Pour the mixture into a metal mixing bowl and place in freezer for 3 hours – or until frozen.

Break the iced mixture into chunks and process again until slushy.

Return to the freezer once more until solid. Allow the mixture to soften lightly and scoop into 4 champagne glasses or rice bowls. Garnish with mint leaves and litchis.


Serves 4

100g vermicelli rice noodles

8 rice wrappers

2 lettuce leaves, chopped

8 large cooked prawns – peeled, deveined and cut in half lengthways

20ml chopped fresh Thai basil

45ml chopped fresh mint leaves

45ml chopped fresh coriander

10 pitted litchis, chopped


20ml fish sauce

60ml water

30ml fresh lime juice

1 clove of garlic, crushed

30ml sugar

3ml garlic chilli sauce

45ml hoisin sauce

5ml finely chopped peanuts

Pour cold water over the noodles and set aside for 30 minutes until softened. Drain well and set aside.

Fill a large bowl with warm water and dip one rice wrapper into the water for 1-2 seconds to soften.

Lay the wrapper flat on a clean tea towel. In a row across the centre of the wrapper, make a layer of lettuce.

Top with two prawn halves, a handful of vermicelli, basil, mint, coriander, and chopped litchis, leaving about 5cm uncovered on each side. Fold uncovered sides inward, and then tightly roll up to enclose the filling. Repeat with remaining ingredients.

Sauces: In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chilli sauce. In another small bowl, mix the hoisin sauce and peanuts. Serve rolled spring rolls with the fish sauce and the hoisin sauce mixtures. - Saturday Star