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Ruby Grapefruit and Prawn Salad

This sensational seafood salad is served with a sweet chilli coconut dressing.


  • 3 ruby grapefruit  

  • ½ red onion, thinly sliced

  • ¼ cup sliced shallots (spring onion

  • 2 long red chillies, julienned           

  • 1 cup picked coriander leaves                             

  • 1 cup bean sprouts                                       

  • 300g green tiger prawns or similar, peeled and de-veined  

  • Dressing

  • 2 tbsp sweet chilli sauce

  • 2 tbsp desiccated coconut     

  • Cracked black pepper

  • 2 tbsp apple cider or wine vinegar     

  • 1 tbsp fish sauce

  • 1 tbsp brown sugar   

  • 1 tbsp olive oil


  • 1.

    Peel and segment the grapefruit, setting it aside.

  • 2.

    Into a separate bowl combine the sliced red onion, shallots, long red chilli, coriander leaves and bean sprouts.

  • 3.

    Combine all ingredients for the dressing (except the olive oil), and mix together.

  • 4.

    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.

  • 5.

    Toss the prawns in the dressing and then add the prawns to the salad. Add the segmented ruby grapefruit and serve.

  • 6.

    Serve with a glass of chilled Lindeman’s Early Harvest Semillon Sauvignon Blanc.


For more information on the Lindeman’s Early Harvest range, visit

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