Thai style grapefruit salad with king prawns

🧂 Ingredients

• 800 gr prawn tails

  cooked (20 pcs)
• 1 pc grapefruit

  segmented
• 2 tbsp coconut

  toasted slices
• 2 tbsp peanuts

  toasted & crushed
• 1 pc lemongrass

  thinly sliced
• 1 tbsp dried shrimps

  (optional)
• 2 pcs shallots

  sliced (1 raw + 1 fried)
• 1 tbsp corn starch
• 200 ml frying oil
• 1-2 pcs kaffir leaves

  sliced
• 6 pcs cherry tomatoes

  halved
• 2 tbsp fresh coriander

  coarsely chopped
• 2 tbsp fresh mint

  coarsely chopped
• 2 pcs chillies

  sliced
• 2 tbsp palm sugar

  or coconut sugar
• 2 tbsp fresh lime juice
• 2 tbsp fish sauce

Instructions

• 1 Combine the ingredients for the dressing and adjust to your taste. (More sour,
  less spicy or sweeter)
• 2 Place the sliced shallots into ice water for 20 minutes. Pat dry and coat with
  cornstarch before deep frying in oil at 150°C.
• 3 Combine all ingredients and toss with the dressing, except the toasted coconut.
• 4 Arrange the mixed salad with king prawns on a plate and top with the toasted
  coconut slices and lime wedges.

Nutrition Info