Thai pink grapefruit and prawn salad
- Preparation and cooking time
- Total time
- Easy
- serves 4
Ingredients
- 1 pink grapefruit
- 75g natural roasted peanuts, toasted and chopped
- 40g coconut flakes, toasted
- a small handful coriander, roughly chopped
- 4 veins removed and finely sliced
- 3 cloves garlic, thinly sliced
- 1 large banana shallot, thinly sliced
- 350g raw tiger prawns, peeled (leave the little end tail on if you like)
coconut dressing
- 1 large banana shallots, thinly sliced
- 1 heaped tbsp palm sugar
- 160ml tin coconut cream
- 1 tsp chilli paste
- 2½ tbsp lime juice
- 2 tbsp fish sauce
Method
- STEP 1
To make the dressing, soften the shallots in a frying pan with 1 tbsp of oil for about 15 minutes, until quite sticky.
Add the palm sugar, coconut cream and chilli paste. Heat through until the sugar has dissolved and cool.
Finish with the lime juice and fish sauce. - STEP 2
Peel and segment the grapefruit and put in a bowl with the peanuts, coconut flakes, coriander and kaffir lime leaves.
- STEP 3
Heat a frying pan and add another 2 tbsp oil and fry the garlic until golden, remove and drain on kitchen towel and then repeat for the shallot.
In the same pan, fry the prawns until pink and cooked through. - STEP 4
Arrange the prawns and the grapefruit mix on a platter.
Spoon over the dressing and serve topped with the crisp garlic and shallots.
