Thai pink grapefruit and prawn salad | olivemagazine

Ingredients

• 1 pink grapefruit
• 75g natural roasted peanuts toasted and chopped
• 40g coconut flakes toasted
• a small handful coriander roughly chopped
• 4 coriander veins removed and finely sliced
• 3 cloves garlic thinly sliced
• 1 large banana shallot thinly sliced
• 350g raw tiger prawns peeled (leave the little end tail on if you like)
• 1 large banana shallots thinly sliced
• 1 heaped tbsp palm sugar
• 160ml tin coconut cream
• 1 tsp chilli paste
• 2½ tbsp lime juice
• 2 tbsp fish sauce