Asian-style prawn and grapefruit salad with crispy rice
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Asian-style prawn and grapefruit salad with crispy rice
Grapefruit adds a lovely tart note to this salad and marries brilliantly with sweet prawns
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
736Kcal
Fat
29gr
Saturates
6gr
Carbs
69gr
Sugars
12gr
Fibre
8gr
Protein
47gr
Salt
1.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the crispy rice
- 2 tbsp sesame oil
- 1 bunch spring onions, sliced
- 750g cooked white rice
For the salad
- 1 tbsp sesame oil
- 1 x 600g pack jumbo shell-on prawns, defrosted and peeled
- 1 garlic clove
- 2 ruby grapefruit, 1 zested
- 1 x 200g pack mangetout
- 2 avocados, diced
- crispy onions*, to serve (optional)
For the dressing
- 2 tbsp sesame oil
- 15g peeled root ginger, grated
- 1 tsp Thai fish sauce
- 1 tbsp tamari or soy sauce*
- 1 tsp brown sugar
- a pinch of chilli flakes
Step by step
- For the salad, heat the oil in a frying pan and fry the prawns, garlic and zest for 3-4 minutes, or until the prawns are cooked through. Cool.
- Blanch the mangetout in boiling water; drain and refresh in cold water.
- Slice the peel and pith from the grapefruit then hold each one over a bowl while you cut and release the segments from the membrane. Squeeze what’s left to add the juice to the bowl, then whisk in all of the dressing ingredients. Gently mix in the prawns, mangetout and avocado.
- For the crispy rice, heat the sesame oil in a large shallow frying pan and fry the spring onions for 1-2 minutes. Add the cooked rice and cook undisturbed until the underside is starting to go crispy. Give it a stir and cook for another minute, then remove from the heat and cool for 5 minutes.
-
Divide the crispy rice among bowls and top with the prawn salad. Finish with crispy onions, if using.
*Use tamari, not soy sauce, and omit the crispy onions if gluten-free.
