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
  • 1kg lychees
  • 2 cups white vinegar
  • 2 cups of sugar
  • 2 tsp. minced garlic
  • 2 tsp. minced ginger
  • 2 tbsp. crushed black peppercorns



  1. Combine coconut cream and garlic in a bowl, add Redclaw and toss to coat.
  2. Cover and refrigerate for 6 hours.
  3. Strain redclaw and reserve marinade.
  4. 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.
  5. 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 the mixture will curdle). Remove redclaw with a slotted spoon.
  6. Reserve liquid.

Arrange star fruit on serving plates. Toss redclaw with peppered lychees, lychee syrup, remaining oil and 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 may be substituted for kaffir lime leaf.

Peppered Lychees

  1. Bring all ingredients to boil & simmer about 15 minutes.
  2. Spoon into sterilized glass jars, seal and store in the refrigerator.
  3. Canned lychees can be substituted – drain off syrup and poach lychees as above, reducing cooking time to 5 minutes only.

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