Prawn and pink grapefruit salad

Name: Prawn and pink grapefruit salad
Cuisine: Thai
Ingredients: 300 g/11 oz large, raw tiger prawns, shelled and deveined; 1 tablespoon Thai fish sauce (nam pla); 2 pink grapefruit; juice of 1 lime; 1 tablespoon Thai fish sauce (nam pla); ½ teaspoon white caster sugar; 1 tablespoon Chilli Jam; 3 red shallots, peeled and finely sliced; 3 tablespoons fresh grated coconut, lightly toasted; 10 fresh mint leaves; 3 dried bird’s eye chillies, crushed; a handful of fresh coriander leaves

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

300 g/11 oz large, raw tiger prawns, shelled and deveined
2 pink grapefruit</

Asia
Thailand
Fish course
Pescatarian
Street Food
Gluten-free
Southeast Asia

Method

Boil some water in a large saucepan, add the prawns and boil for about 2 minutes, until the prawns are pink and cooked. Drain and set aside to cool.
Meanwhile, using a serrated knife, peel the skin off the grapefruit and cut out the segments between the pith.
In a small bowl, mix the fish sauce with the lime juice, chilli jam and sugar to make a dressing