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


  • 3 ruby grapefruit

  • 1/2 red onion, thinly sliced

  • 1/4 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 235kj
  • Fat Total 5g
  • Saturated Fat 1g
  • Protein 14g
  • Carbohydrate 34g
  • Sugar 21g
  • Sodium 790mg

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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