Advertisement
Home Fast Recipes

Pink grapefruit and fried shallot salad with grilled lime and chilli prawns

Australian Gourmet Traveller fast recipe for pink grapefruit and fried shallot salad with grilled lime and chilli prawns.
Pink grapefruit and fried shallot salad with grilled lime and chilli prawns

Pink grapefruit and fried shallot salad with grilled lime and chilli prawns

James Moffatt

Inspired by a recipe in Naomi Duguid’s book Burma: Rivers of Flavor, this salad gets a lovely nutty taste with a sprinkling of toasted chickpea flour.

Ingredients

Pink grapefruit and fried shallot salad

Method

Main

1.Crush garlic, chilli and a pinch of salt to a paste in a mortar and pestle. Add lemon rind and juice and oil. Toss in a bowl with prawns, then thread prawns onto skewers (pre-soaked in cold water for 30 minutes).
2.For pink grapefruit and fried shallot salad, toast chickpea flour in a frying pan over medium heat, shaking constantly (1 minute). Set aside to cool. Combine fish sauce, lime juice, sugar and 1 tbsp water in a bowl. Place grapefruit and red shallots in a bowl, pour dressing in and toss. Before serving, scatter with fried shallots and chickpea flour.
3.Preheat a char-grill pan to medium-high heat. Cook prawns, turning once, until charred and cooked through (6-8 minutes). Serve hot with pink grapefruit salad.

Note Chickpea flour is available at select delicatessens. Fried shallots can be found in the Asian food section of most major supermarkets.

Notes

Related stories


Advertisement
Advertisement