Thai style grapefruit salad with king prawns
This Thai salad is really for everyone! Refreshing with a kick.
EQUIPMENT (click pictures for details)
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
For the dressing
- 2 pcs chillies sliced
- 2 tbsp palm sugar or coconut sugar
- 2 tbsp fresh lime juice
- 2 tbsp fish sauce
Instructions
- 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.
Notes
- This easy dressing can also be used for other Thai specialty salads such as green papaya salad, glass noodle salad, and Thai beef salad.
Nutrition for 1 portion
Calories: 709kcalCarbohydrates: 10gProtein: 44gFat: 56gCholesterol: 513mgSodium: 2305mgFiber: 1gSugar: 5gVitamin A: 120IUVitamin C: 12mgCalcium: 311mgIron: 5mg
Tried this recipe?Let us know how it was! #culinaryambition