Name: Thai prawn salad with lime, coconut and grapefruit
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 lime, peeled, flesh segmented and cut into chunks; 1 grapefruit, peeled, flesh segmented and cut into chunks; 500 gram cooked prawns, peeled deveined, tails intact; 1/4 cup (10g) flaked coconut, plus 1 tablespoon extra, both lightly toasted; 3 piece fresh ginger, peeled and finely diced; 2 eschalots, chopped; 1 red chilli, chopped; 1 baby cos lettuce, leaves separated; 2 tablespoon dry-roasted peanuts, roughly chopped; Lime dressing; 2 tablespoon desiccated coconut; 1 tablespoon finely chopped fresh ginger; 1/3 cup (80ml) water; 2 tablespoon fish sauce; 1 1/2 tablespoon brown sugar or palm sugar; juice of 1 lime

Ingredients

1 lime, peeled, flesh segmented and cut into chunks

1 grapefruit, peeled, flesh segmented and cut into chunks

500 gram cooked prawns, peeled deveined, tails intact

1/4 cup (10g) flaked coconut, plus 1 tablespoon extra, both lightly toasted

3 piece fresh ginger, peeled and finely diced

2 eschalots, chopped

1 red chilli, chopped

1 baby cos lettuce, leaves separated

2 tablespoon dry-roasted peanuts, roughly chopped

Lime dressing

2 tablespoon desiccated coconut

1 tablespoon finely chopped fresh ginger

1/3 cup (80ml) water

2 tablespoon fish sauce

1 1/2 tablespoon brown sugar or palm sugar

juice of 1 lime

Method

1.Combine lime and grapefruit segments in a bowl. Add prawns, coconut, ginger, eschalots and chilli. Set aside.

2.Make Lime Dressing by combining Coconut and ginger in a mortar and pestle. Pound until smooth. Transfer to a frying pan with water, fish sauce and sugar, and simmer for 5 minutes, until reduced by half. Strain into a bowl, stir in lime juice and season to taste.

3.Toss dressing through prawn mixture, then spoon into lettuce cups. Serve topped with peanuts and extra coconut.

Lime Dressing may be prepared in advance and chilled until required.
Note

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Ingredients

Method

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