from one generation to the next
I‘ve never been a huge fan of pre cooked prawns especially not when the alternate choice is a warm, just cooked green prawn. Since relocating north, I’ve begun looking at the cooked prawns at my fishmonger with fresh eyes and seeing an easy, stress free, hot night dinner alternative. The high quality and reasonable price of cooked local prawns makes them much more alluring.
It’s ironic that the recipe I had in mind when I bought cooked prawns for dinner actually needed green prawns. I’d been browsing through Adam Liaw’s “Big Pot” over breakfast, thinking about what I’d buy on my shopping trip when his recipe for Prawn and Ruby Grapefruit Salad caught my eye, but only because I had a lone ruby grapefruit in the fridge that needed to be used. I put the book aside and moved on without adding the necessities to my shopping list. I would have sworn I needed cooked prawns.
Not to be deterred I made the salad anyway and was I glad. It was a palate party on a plate, sweet, salty, hot, nutty and fragrant, a salad that was both exciting and refreshing, and in fact I think the sweet fleshed cold prawn meat was a necessary textural contrast.
Chances are I’ll be buying cooked prawns again.
I used herbs and greens that I had to hand, but I was well and truly inspired by the outstanding flavour combo in Adam Liaw”s recipe.
Prawn and Ruby Grapefruit Salad for 2
12 cooked prawns
1 ruby red grapefruit
1 Lebanese cucumber
1/2 cup coriander leaves
1/2 cup mint leaves
1/2 cup snow pea shoots
1/2 cup mung bean shoots
2 tablespoons dessicated coconut
2 tablespoons crushed peanuts
1 birds eye chilli
3 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon brown sugar
Peel the prawns and cut in half lengthwise, remove the digestive tracts and discard. Set the prawns aside in the fridge.
Cut the peel and pith from the grapefruit, then use a small sharp knife to remove the grapefruit segments from the membranes. Set aside
Toast the coconut in a small pan until golden, remove from the pan and set aside.
Thinly slice the cucumber.
Pick the herb leaves, wash and spin dry.
Rinse and dry the sprouts.
Mix all the dressing ingredients together and set aside.
Toss together the herbs, cucumber slices, shoots, coconut and peanuts.
Make a bed of greens on two serving plates.
Arrange the grapefruit segments and prawns on the bed of greens then drizzle over the dressing.
Scatter over a few extra peanuts and serve immediately.