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Seared Prawn and Pink Grapefruit Salad with Spiced Nuts

Yields1 ServingPrep Time30 minsCook Time10 minsTotal Time40 mins

Long hot summers meet super seafood salads. The citrus from the pink grapefruit beautifully enhances the natural sea salt flavours of Australian prawns.

Seared prawn and pink grapefruit salad with spiced nuts

 2 tbsp peanut oil
 ¼ cup chopped peanuts
 1 tbsp sesame seeds
 ½ tsp chilli flakes
 24 green Australian prawns, peeled and deveined, tails intact
 Sea salt and freshly cracked black pepper
 2 pink grapefruit, peeled and segmented
 2 eschalots, peeled and thinly sliced
 ½ cup Thai basil leaves
 ¼ cup round mint leaves
Dressing
 2 tbsp finely grated palm sugar
 ¼ cup lime juice
 1 tbsp fish sauce
 2 red chillies, deseeded and finely chopped
 1 tsp finely grated ginger
 1 clove garlic, peeled and finely chopped
To make the dressing:
1

Place the palm sugar, lime juice, fish sauce, chilli, ginger and garlic in a bowl and stir until sugar has dissolved.

To make the salad:
2

Heat oil in a large nonstick frying pan over medium high heat.

3

Add peanuts and cook stirring for 1-2 minutes or until starting to turn golden. Add sesame and chilli flakes and cook until golden. Using a slotted spoon remove nuts and set aside.

4

Season prawns with salt and pepper and cook in batches for 4-5 minutes or until cooked through. Set aside and allow to cool.

5

Place the prawns, grapefruit, eschalot and herbs in a bowl. Spoon over a little dressing and toss to coat. Pile the prawn salad onto a platter and top with spiced nuts.