Thai pink grapefruit and prawn salad
This Vietnamese-style salad is packed with flavour; featuring tiger prawns, pink grapefruit, peanuts, coconut, lime leaves and banana shallots. Refreshing and spicy, this recipe is a winner!
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Mixing bowl
- Measuring spoon
- Can opener
- Kitchen towel
- Spoon
- Serving platter
- Oven
- Peeler
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
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