Recipe Cuisine: Not sure
Theme: Fast & Fab
Tangy Tamarind & Grapefruit Prawn Salad
By: Nicole H
Ingredients
- 250g raw jumbo prawns, peeled and deveined
- 1/2 ruby red grapefruit, peeled, pith removed, cut into small wedges
- 1 baby cos lettuce, washed, leaves separated
- 2 red radish, sliced thin
- 1 chilli, chopped
- 2 scallions, sliced thin
- a handful of cilantro, leaves picked and torn
- sesame seeds
- Oil for grilling
- lime wedges to serve
- DRESSING:
- 2 Tbls sesame oil
- 2 tsp tamarind puree
- 2 tsp fish sauce
- juice of 1 lime
- 1 tsp ginger, grated
- 1 clove garlic, crushed
Product used in recipe
- LEE KUM KEE - SESAME OIL
Method
- Heat a little oil in a wok or pan over medium heat. cook the prawns for about 2 minutes, turn and cook the other side until they turn pink. Remove from the heat and set aside.
- In a small bowl or jug whisk together the sesame oil, tamarind, fish sauce, lime juice, garlic and ginger. Taste and season with more fish sauce if needed. Set aside.
- In a medium bowl place the lettuce leaves, radish slices, grapefruit, scallions, cilantro and two thirds of the dressing, toss to coat.
- Divide the salad between two plates and top each salad with prawns. Drizzle the remaining dressing over the prawns and scatter over the chilli and sesame seeds. Serve with extra lime wedges. Enjoy!
