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

  • 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

Cooking Instructions

  1. Toast the desiccated coconut in a baking tray in the oven for about 10 minutes at 160C, or until golden brown and fragrant. Set aside to cool.
  2. 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.
  3. Boil the prawns and leave to cool.
  4. Gently mix all the ingredients together by hand, adding lime juice and fish sauce to taste.
  5. Serve immediately.

Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.