Seared Prawn and Pink Grapefruit Salad with Spiced Nuts
PREP TIME: 25 minutes
COOK TIME: 10 minutes
2 tablespoons peanut oil
¼ cup chopped peanuts
1 tablespoon sesame seeds
½ teaspoon chilli flakes
24 green Australian prawns, peeled and deveined, tails intact
Sea salt and freshly cracked black pepper
2 pink grapefruit, peeled and segmented
2 eschalots, peeled and thinly sliced
½ cup Thai basil leaves
¼ cup round mint leaves
2 tablespoons finely grated palm sugar
¼ cup lime juice
1 tablespoon fish sauce
2 red chillies, deseeded and finely chopped
1 teaspoon finely grated ginger
1 clove garlic, peeled and finely chopped
To make the dressing: 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.