Thai Grapefruit and Prawn Salad

Use Pomelo if Available

Serves 4


  • 3 grapefruit or 1 large pomelo
  • 250g peeled and cooked prawns, deveined
  • 1 red onion, finely sliced
  • A large handful of fresh basil
  • Mixed lettuce and rocket
  • ¼cucumber, chopped
  • 1 carrot, peeled and sliced
  • Dressing:
    • 1 red chilli, seeded and finely sliced
    • 30ml Thai fish sauce
    • 10ml palm sugar, grated (or use brown sugar)
    • Juice from 1 large lime
    • A handful of coriander, chopped
    • 30ml roasted peanuts, chopped (optional)


  1. Peel and separate grapefruit into segments. Remove the membranes. In a large bowl combine grapefruit, prawns, onion, basil, mixed lettuce, rocket and cucumber. In a small bowl mix together the chilli, fish sauce, sugar, lime juice and coriander; toss with pomelo and prawn mixture.
  2. Top with peanuts if using and serve.