This sensational seafood salad is served with a sweet chilli coconut dressing.
Peel and segment the grapefruit, setting it aside.
Into a separate bowl combine the sliced red onion, shallots, long red chilli, coriander leaves and bean sprouts.
Combine all ingredients for the dressing (except the olive oil), and mix together.
Heat a fry pan over a moderate to high heat and add in the oil. Fry the prawns for 1 minute on each side until slightly golden, remove the pan from the heat and add in the dressing.
Toss the prawns in the dressing and then add the prawns to the salad. Add the segmented ruby grapefruit and serve.
Serve with a glass of chilled Lindeman’s Early Harvest Semillon Sauvignon Blanc.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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For more information on the Lindeman’s Early Harvest range, visit www.lindemans.com.au.
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