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Ruby grapefruit & prawn noodle salad
Ruby grapefruit & prawn noodle salad
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Vibrant ruby grapefruit adds zesty brightness to a refreshing Asian salad.
Ingredients:
  • 800g medium green king prawns, peeled leaving tails intact, deveined
  • 20.00 ml chopped fresh coriander root and stem
  • 18.40 gm rice bran oil
  • 3 tsp finely grated ruby grapefruit rind
  • 375g pkt dried rice stick noodles
  • 85g (1 1/2 cups) trimmed bean sprouts
  • 1 carrot, peeled, cut into matchsticks
  • 1 cucumber, seeded, cut into matchsticks
  • 165.00 ml fresh coriander leaves
  • 2 long fresh red chillies, thinly sliced diagonally
  • 3 shallots, thinly sliced diagonally
  • 3 ruby grapefruit, peeled, segmented
  • 60ml (1/4 cup) fresh ruby grapefruit juice
  • 60ml (1/4 cup) fresh lime juice
  • 2-60.00 ml grated palm sugar
  • 24.40 gm fish sauce
  • 10.60 gm light soy sauce
  • 2cm-piece fresh ginger, peeled, finely grated
Instructions:
  • In a bowl, mix prawns, coriander root and stem, oil, garlic, and grapefruit rind. Cover with plastic wrap and refrigerate for 15 minutes to marinate.
  • Prepare the noodles according to the packet instructions. After cooking, drain and rinse under cold water. Allow the noodles to cool completely.
  • Mix together the grapefruit juice, lime juice, palm sugar, fish sauce, soy sauce, and ginger in a bowl to create the flavorful grapefruit dressing.
  • Preheat a non-stick frying pan over medium-high heat. Cook the prawn mixture, turning occasionally, for 2-3 minutes until prawns curl and turn pink.
  • Toss together noodles, bean sprouts, carrot, cucumber, coriander leaves, half of the chilli, half of the shallot, and the dressing in a bowl. Portion into serving bowls and top with prawn mixture, grapefruit segments, and the remaining chilli and shallots.

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