Thai Style Grapefruit Salad with King Prawns
Having lived in Thailand for over 15 years, we were plunged into a world of Thai cuisine with all its specialties. It’s difficult to forget about all this delicious food and we don’t want to. Lucky for us, we have learned how to prepare the dishes.
We often crave Thai flavours but unfortunately, we don’t always have the exact ingredients to reproduce a specific dish. However, when we have these delicious cravings, we work to create our own versions of these dishes as authentically as possible with ingredients that are available. This grapefruit salad should be easy to make wherever you are in the world.
The original pomelo in this salad is exchanged for grapefruit which gives you a burst of juiciness and freshness with every bite.
Although the grapefruit already adds a natural sweetness to this colourful salad, we still add palm sugar (a natural product) to get the typical flavour which we can’t get with caster sugar. Besides, palm sugar or coconut sugar are less sweet than processed sugars. Watch the video on how to segment the fruit.
This Thai style salad is really for everyone as you can combine the ingredients and balance the sweetness, saltiness, sourness and spiciness until your taste buds are satisfied.
In Thailand they usually ask you if you have eaten… ‘Khin khao liang?’ and many don’t know the Thai words, but ‘Im Aroi’ means ‘enjoy your meal’.
Try also our other Thai recipes.
Thai style grapefruit salad with king prawns
- 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
For the dressing
- 2 pcs chillies sliced
- 2 tbsp palm sugar or coconut sugar
- 2 tbsp fresh lime juice
- 2 tbsp fish sauce
- Combine the ingredients for the dressing and adjust to your taste. (More sour, less spicy or sweeter)
- Place the sliced shallots into ice water for 20 minutes. Pat dry and coat with cornstarch before deep frying in oil at 150°C.
- Combine all ingredients and toss with the dressing, except the toasted coconut.
- Arrange the mixed salad with king prawns on a plate and top with the toasted coconut slices and lime wedges.
- This easy dressing can also be used for other Thai specialty salads such as green papaya salad, glass noodle salad, and Thai beef salad.
I LOVE Thai food!! I’m adding this to our menu this week. Thank you