Thai Piquant Grapefruit and Prawn Salad

Name: Thai Piquant Grapefruit and Prawn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6
Ingredients: 1 x Ruby red grapefruit, segmented and removed from the white pith; 20 x Raw, unshelled king prawns; 1 x Finely chopped bird’s eye chilli, more if desired; 1/2 Cup desiccated coconut; 1/2 Red onion, finely chopped; 2 x Garlic cloves finely minced; 1 x Red chilli finely chopped; 1 tbsp Vegetable oil; 1/2 Cup coconut milk; Handful of crushed peanuts; Lime juice; Fish sauce; Fresh coriander, leaves only

15 mins
30 mins
easy
4-6

Recipe by

Jenny Lau

Ingredients

1 x Ruby red grapefruit, segmented and removed from the white pith
20 x Raw, unshelled king prawns
1 x Finely chopped bird’s eye chilli, more if desired
1/2 Cup desiccated coconut
1/2 Red onion, finely chopped
2 x Garlic cloves finely minced
1 x Red chilli finely chopped
1 tbsp Vegetable oil
1/2 Cup coconut milk
Handful of crushed peanuts
Lime juice
Fish sauce
Fresh coriander, leaves only

Introduction

Grapefruit replaces pomelo in this colourful, refreshing and healthy Thai salad.

Method

Toast the desiccated coconut in a baking tray in the oven for about 10 minutes at 160°C, or until golden brown and fragrant. Set aside to cool.
Heat the oil in a saucepan and gently sautee the red onion, garlic and chilli until soft. Take off the heat and mix in the coconut milk.
Boil the prawns and leave to cool.
Gently mix all the ingredients together by hand, adding lime juice and fish sauce to taste.
Serve immediately.