About this recipe:This is a fantastically refreshing prawn salad. Prawns are tossed with grapefruit segments, red onion and avocado in a spicy lime dressing. The salad is scattered with fresh coriander before serving.
450g raw medium prawns, peeled and deveined
2 large grapefruits, peeled and segmented
1 small red onion, thinly sliced
1 large avocado, peeled and cut into 1.25cm dice
2 tablespoons lime juice
2 tablespoons Thai fish sauce
1 fresh red chilli, finely chopped
1/8 teaspoon dark brown soft sugar
1 tablespoon chopped fresh coriander
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Method Prep:25min › Cook:5min › Ready in:30min
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the prawns and return to the boil. Cook the prawns until they are bright pink on the outside and the meat is no longer transparent in the centre, 3 to 5 minutes. Drain and set aside to cool.
Combine the grapefruit segments, onion, avocado, lime juice, fish sauce, chilli and dark brown soft sugar in a large bowl. Top grapefruit salad with cooked prawns and sprinkle with chopped coriander.