Prawn And Grapefruit Salad |
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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 4 |
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This is a spicy and zesty salad. Lovely with Summer Barbeques or serving it with warm garlic bread. Ingredients:
1 large grapefruit |
125g peanuts, toasted & roughly chopped |
175g raw tiger prawns, peeled and deveined |
2 tablespoons grapefruit juice |
1/2 tablespoon thai fish sauce |
4 spring onions, finely shredded |
6 mint leaves, finely shredded |
1 large red chilli, finely sliced |
pinch of dried chilli flakes or black pepper |
pinch of grated nutmeg |
4-5 frisee or lollo rosso leaves |
Directions:
1. Cut the grapefruit in half and scoop out the segments and juice. Discard the pith and thick skin surrounding each segment and break the flesh into small pieces.
2. Stir the toasted peanuts into the grapefruit flesh and set aside to allow the flavours to blend.
3. Bring a pan of water to the boil and simmer the prawns for 1-2 minutes or until they turn pink and are cooked through. Remove the prawns with a slotted spoon and drain well.
4. Add the prawns to the grapefruit flesh with the grapefruit juice, fish sauce, spring onions and mint.
5. Sprinkle the finely sliced chilli, chilli flakes or pepper and nutmeg over the salad and toss together.
6. Line the inside of a bowl with the lettuce leaves and spoon in the salad.
7. Serve immediately.
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