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Prawn and Ruby Grapefruit Salad


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

dressing:

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.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

21 comments on “Prawn and Ruby Grapefruit Salad

  1. ChgoJohn
    February 1, 2016

    I’m glad you’ve found a good source for prawns. We landlocked foodies often have to make do with inferior product,especially in the seafood department. This is one beautiful salad and combines flavors that I’d never think to combine. I bet it’s a refreshing change in the heat of your summer.

    Like

    • ladyredspecs
      February 2, 2016

      I need to be choosey by the coast too, there is a lot of cheap inferior quality seafood from Asia in our markets. Yes the flavours were unexpectedly good together

      Like

  2. EllaDee
    January 30, 2016

    Some pre-cooked -particularly king- prawns are overly tough and salty… we’ve been avoiding these and buying smaller local cooked as well as green prawns from smaller local fish co-ops and the difference is amazing & wonderful to the city and bigger, more central holiday area suppliers. These flavours are delicious and I love that you used what you had to hand.

    Like

    • ladyredspecs
      January 31, 2016

      Thanks EllaDee. You’re so lucky being by the coast , there’s nothing like seafood from the source

      Like

  3. chef mimi
    January 28, 2016

    That is one gorgeous salad!!!

    Like

  4. Gretchen
    January 27, 2016

    All those flavor a sound fantastic. I completely understand avoiding any cooking in the heat. That will be me in about six months time! We eat a lot of salads in the summer and shrimp is always a favorite to go with it.

    Like

    • ladyredspecs
      January 27, 2016

      I’m just learning how easy it is to plan a meal with ready cooked shrimp, although I still prefer to cook them myself…

      Liked by 1 person

  5. StefanGourmet
    January 27, 2016

    I can’t stand grapefruit. Looks beautiful, though. Are those prawns cooked at sea?

    Like

    • ladyredspecs
      January 27, 2016

      Yes they are, it’s impossible here to buy wild caught prawns that haven’t been cooked (and frozen) at sea. You just have to be careful of the source, our markets are flooded with Asian seafood, some of dubious provenance. Shame you don’t like grapefruit, you’re missing out…

      Liked by 1 person

  6. Conor Bofin
    January 27, 2016

    Sandra, that looks delicious. Even if it is only an assembly rather than a cooking.
    Best,
    C

    Like

  7. Moya
    January 26, 2016

    This dish looks so wonderful Sandra and love all those flavors. We only every get fresh prawns at the market, they never sell them cooked 🙂

    Like

    • ladyredspecs
      January 26, 2016

      Really, that’s what I prefer but the heat here has me looking for different ways to avoid cooking. This was a food choice

      Liked by 1 person

  8. Lisa @ cheergerm
    January 26, 2016

    I have to say O M G I used to love the really top notch cooked prawns when I was working for the Sydney Fish Market Corp that we got from some of the suppliers downstairs. This combo of grapefruit, Asian flavours and sweet cold prawns is inspired. Will be making it ASAP.

    Like

    • ladyredspecs
      January 26, 2016

      Thanks Cheery, yep if the prawns are good they’re very good. This was a delcious dinner

      Liked by 1 person

  9. Francesca
    January 26, 2016

    Cooked prawns, when they are as fresh a a Daisy, are very good- it’s a matter of knowing the source. This salad looks wonderful- I wouldn’t mind some right now.

    Like

    • ladyredspecs
      January 26, 2016

      I think my opinion of cooked prawns has been set by mediocrity somewhere in the dim past. I’ve found a good source, always fresh and delicious.

      Like

  10. ardysez
    January 26, 2016

    Goodness knows we need a few shortcuts in this heat (and with our respective cooking load due to sensitivities!) so hurray for pre-cooked prawns! Sounds nice, Sandra, thank you.

    Like

    • ladyredspecs
      January 26, 2016

      I agree Ardys, anything to avoid increasing the heat in the kitchen. This had a really interesting flavour. BTW, my spelt sourdough starter is going gangbusters. I’ve dried a batch but need to check that it fires up again before I share. I’ll be in touch soon..

      Liked by 1 person

      • ardysez
        January 27, 2016

        It’s too hot to bake here at the moment anyway! That is exciting news though!

        Like

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