Prawn and fruit salad

Name: Prawn and fruit salad
Cuisine: Thai
Ingredients: 100 g/3½ oz grapes, cut in half and deseeded; vegetable oil, for shallow-frying; a handful of fresh coriander leaves, chopped, to garnish; juice of 1 lime; zest of ½ lime; 1 tablespoon Thai fish sauce (nam pla); 1 tablespoon Thai fish sauce (nam pla); 2 teaspoons Demerara sugar; 1 medium, fresh red chilli, deseeded and finely chopped; 3 shallots, peeled and finely sliced; 150 g/5 oz small, cooked prawns; 5 garlic cloves, peeled and very finely sliced; 1 large, ripe green apple, peeled, cored and chopped into small pieces (sprinkle with lemon juice to stop the apple going brown); ½ green pawpaw, peeled, deseeded and cut into small cubes; 1 large, ripe green apple, peeled, cored and chopped into small pieces (sprinkle with lemon juice to stop the apple going brown); 1 large, ripe green apple, peeled, cored and chopped into small pieces (sprinkle with lemon juice to stop the apple going brown); ½ pineapple, peeled, eyes and core removed, and cut into small chunks; 1 ripe pear, peeled, cored and cut into small pieces

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

3 shallots, peeled and finely sliced
5 garlic cloves, peeled and very finely sliced
150 g/

Asia
Thailand
Fish course
Pescatarian
Street Food
Gluten-free

Method

Heat some oil in a wok or heavy-based frying pan and shallow-fry the shallots and garlic until they are crisp and golden. Using a slotted spoon, remove from the pan and drain on kitchen paper, then set aside.
Mix all the ingredients for the dressing in a large bowl.
Tip the prawns and all the fruit into the dressing and toss well, coating the ingredients