Redclaw Salad with Peppered Lychees

400ml can coconut cream

2 cloves crushed garlic

500gr raw redclaw

¼ cup peanut oil

¼ cup palm sugar

1 tbsp. spicy chutney

6 kaffir lime leaves finely sliced

1 tbsp. soy sauce

1 tbsp. fish sauce

4 star fruit cut in 5mm thick slices

2 cups peppered lychees (recipe

follows)

¼ cup syrup from peppered

Lychees

1 punnet snow pea sprouts to serve

• Combine coconut cream & garlic in a bowl, add redclaw & toss to coat.

• Cover and refrigerate for 6 hours.

• Strain redclaw and reserve marinade.

• Heat 1 tbsp. oil in a saucepan & add sugar, chutney & lime leaves and cook over medium heat for 1 minute or until sugar and chutney are well combined.

• Add reserved marinade, soy & fish sauce & heat until almost boiling. Add redclaw & simmer gently for 3-5 minutes or until cooked (do not boil as mixture will curdle). Remove redclaw with slotted spoon.

• Reserve liquid.

• Arrange star fruit on serving plates. Toss redclaw with peppered lychees, lychee syrup, remaining oil & 1 cup of redclaw cooking liquid. Spoon into the centre of arranged star fruit and sprinkle with snowpea sprouts and freshly ground black pepper.

• Note: avocados can be used instead of star fruit; juice and rind of 1 lemon maybe substituted for kaffir lime leaf.

Peppered Lychees:

1kg lychees

2 cups white vinegar

2 cups sugar

2 tsp. minced garlic

2 tsp. minced ginger

2 tbsp. crushed black peppercorns

• Bring all ingredients to boil & simmer about 15 minutes.

• Spoon into sterilized glass jars, seal and store in refrigerator.

• Canned lychees can be substituted – drain off syrup and poach lychees as above, reducing cooking time to 5 minutes only.