Grapefruit and Prawn Salad

Ingredients:

Cooked Prawns (350g peeled, or 800g unpeeled}

1 pink grapefruit, peeled and segmented

1 long green chilli, finely sliced

1 bunch mint, leaves only

large handful of coriander leaves

2 Lebanese cucumbers, peeled and cut on the diagonal into 5mm slices

50 g toasted shredded coconut plus extra to serve

60 g roasted peanuts plus extra to serve

Dressing:

2 tspn castor sugar

Juice of 2 limes

2 tblspn fish sauce

Method:

1. For the dressing, whisk the ingredients in a small bowl and taste. It should be a balance of sweet, sour and salty. Add more the ingredients to achieve the correct balance

2. Place the prawns, grapefruit, chilli, herbs, cucumber, coconut and peanuts in a large bowl. Pour over dressing and toss gently.

3. Arrange the salad on a large serving plate. Scatter over extra peanuts and coconut. Serve immediately

4. Serves

Note: this recipe is from a fabulous book by Julia Busuttil Nishimura ‘ A Year of Simply Family Food’. If you have not got this book…check it out!!