Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Thai prawns and Florida grapefruit salad
A delicious winter salad with a fresh and zingy Thai flavour balanced with zesty grapefruit and hearty coconut rice
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Ready in 20 minutes
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Cooking time 10 minutes
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Prep time 10 minutes
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Serves 6
Ingredients
- 2 large Florida Grapefruit, segmented and cut into bite-size pieces
- 165g raw king prawns, peeled and deveined
- 2 small heads of red chicory, roughly chopped
- 1 medium carrot, thinly sliced
- 5 spring onions, thinly sliced
- 3 mint leaves
- 3 basil leaves
- 2 chillies, thinly sliced
- 25g coconut flakes, toasted
- 3 tbsp olive oil
- lime wedges for serving
- salt and freshly ground pepper
For the dressing
- 1tbsp fish sauce
- 3 tbsp lime juice
- 3 tbsp coconut sugar
- 2 tbsp water
Method
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1
Heat a non-stick skillet with a tablespoon of olive oil.
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2
Add the prawns and season with salt and pepper.
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3
Pan fry until prawns turns pink and opaque, approximately 3 minutes per side. Set aside.
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4
Place the segmented Florida Grapefruit, chicory, carrots, spring onions, mint and basil leaves, and chillies in a large bowl. Save several Florida Grapefruit segments for garnish.
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5
Add all of the dressing ingredients in a bowl and whisk until fully combined.
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6
Divide salad and shrimp amongst six plates.
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7
Garnish with Florida Grapefruit segments.
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8
Helpful tips: For added flavour, , top each serving with chopped peanuts and toasted coconut and serve with a wedge of lime. For a lighter option, substitute the jasmine rice with cauliflower rice.
