Recipe

Thai prawn salad with lime, coconut and grapefruit

Feb 27, 2014 1:00pm
  • 20 mins preparation
  • Serves 4
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Ingredients

Thai prawn salad with lime, coconut and grapefruit
  • 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

Thai prawn salad with lime, coconut and grapefruit
  • 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.

Notes

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

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