Thai pink grapefruit and prawn salad

  • serves 4
  • Easy

This Vietnamese-style salad is packed with flavour; featuring tiger prawns, pink grapefruit, peanuts, coconut, lime leaves and banana shallots. Refreshing and spicy, this recipe is a winner!



  • pink grapefruit 1
  • natural roasted peanuts 75g, toasted and chopped
  • coconut flakes 40g, toasted
  • coriander a small handful, roughly chopped
  • 4, veins removed and finely sliced
  • garlic 3 cloves, thinly sliced
  • banana shallot 1 large, thinly sliced
  • raw tiger prawns 350g, peeled (leave the little end tail on if you like)

coconut dressing

  • banana shallots 1 large, thinly sliced
  • palm sugar 1 heaped tbsp
  • coconut cream 160ml tin
  • chilli paste 1 tsp
  • lime juice 2½ tbsp
  • fish sauce 2 tbsp


  • 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.

Nutritional Information

  • Kcals 460
  • Carbs 16.4g
  • Protein 23g
  • Fat 33.7g
  • Salt 2.2g
  • Fibre 3.7g