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Thai-style prawn & grapefruit noodle salad
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Serves: 2 as a side or starter
2 tsp vegetable oil
1 echalion shallot, sliced
180g pack extra large raw king prawns, deveined
2 Pink Ruby Red Florida Grapefruit
1 red chilli
1 lemongrass, white part finely chopped
2 limes, zest and juice
2-3 tsp light brown soft sugar
10-20g desiccated coconut
200g cooked rice noodles
25g peanuts, lightly crushed
Coriander leaves, roughly torn, to garnish
1. Gently heat the oil in a frying pan and fry the shallot with
a pinch of salt for 3-4 minutes, or until starting to caramelise. Add the prawns and cook until pink, opaque and cooked through. Transfer to a plate.
2. Segment the grapefruit, saving any juice. Add this juice to a food processor with the chilli, lemongrass, lime zest and juice, sugar and a generous pinch of salt. Blitz to make a dressing, then season.
3. Return the pan to the heat and toast the coconut for 30 seconds. Meanwhile, tear the grapefruit segments into smaller pieces.
4. Mix the cooked rice noodles in a bowl with some of the dressing, prawns and shallot. Serve topped with the grapefruit pieces, toasted coconut, peanuts and coriander, with any extra dressing on the side.
Typical values per serving:
This recipe was first published in Thu Jan 28 11:36:06 GMT 2021.