Name: Pink grapefruit and fried shallot salad with grilled lime and chilli prawns
Yield: 4
Ingredients: 3 garlic cloves, coarsely chopped; 2 long red chillies, seeds removed, chopped; Finely grated rind and juice of 1 lime; 2 tbsp olive oil; 32 large uncooked prawns (about 500gm), peeled, tail on; ½ cup each (firmly packed) Thai basil, mint and coriander; Pink grapefruit and fried shallot salad; 2 tbsp chickpea flour (see note); 2 tbsp fish sauce; Juice of 1 lime; 1½ tbsp caster sugar; 2 pink grapefruits, segmented; 8 red shallots, thinly sliced; 60 gm fried shallots (see note) (1 cup)

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.

Serves 4

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

3 garlic cloves, coarsely chopped

2 long red chillies, seeds removed, chopped

Finely grated rind and juice of 1 lime

2 tbsp olive oil

32 large uncooked prawns (about 500gm), peeled, tail on

½ cup each (firmly packed) Thai basil, mint and coriander

Pink grapefruit and fried shallot salad

2 tbsp chickpea flour (see note)

2 tbsp fish sauce

Juice of 1 lime

1½ tbsp caster sugar

2 pink grapefruits, segmented

8 red shallots, thinly sliced

60 gm fried shallots (see note) (1 cup)

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.