Long hot summers meet super seafood salads. The citrus from the pink grapefruit beautifully enhances the natural sea salt flavours of Australian prawns.
Place the palm sugar, lime juice, fish sauce, chilli, ginger and garlic in a bowl and stir until sugar has dissolved.
Heat oil in a large nonstick frying pan over medium high heat.
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.
Season prawns with salt and pepper and cook in batches for 4-5 minutes or until cooked through. Set aside and allow to cool.
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.