Summer’s officially over… and I’m already missing it. Bye bye tank tops. Bye bye Havaianas. While writing this post, I was enjoying a hot cuppa coffee with sweet sounds of rain fall that’s music to my ears. What a way to finish the summer. I love it when it always ends with a sweet note. How surreal and relaxing, right 🙂
Living in Melbourne has its perks. We get fresh seafood and lots of fresh farmed fruits. How wonderful is that? Being able to try new things is fun like eating grapefruit for the first time. It’s one of those things that you either like it or hate it. For me, I don’t mind eating it, but I’m also not keen with just eating the fruit itself because the flavours are just a tad bitter and very very tarty!
“Thanks to Adam! I can regain my dignity now instead of being perceived a bitter fruit!”
So in this recipe, Adam Liaw has given the groove back to grapefruits. He pairs them with rich toasted coconut, shallots, fresh prawns and aromatic roasted peanuts. Then, that salad dressing just puts everything into perspective and balances out the flavour with some sweetness and saltness.
Prawn & Grapefruit Salad (adapted from Adam Liaw’s Adam’s Big Pot)
1/4 cup desiccated coconut, toasted
8 large prawns, peeled and deveined
1 pink grapefruit, peeled
1 small cucumber, rinsed and thinly sliced
1/2 cup coriander leaves, rinsed
1/4 cup crushed toasted peanuts
1/4 cup fried shallots
25 ml lime juice
1 tsp caster sugar
1 tbsp fish sauce
1 clove garlic, crushed
1. Slice prawns in half lengthways. Bring a pot of water to boil and gently poach the prawns for about 1-2 minutes or until they just turned pink. Drain and set aside.
2. Take the peeled grapefruit and cut into bite-sized chunks. Discard all the white pith as much as you can. Set aside.
3. To make the dressing, mix all the ingredients in a small mixing bowl and stir to dissolve the sugar.
4. Start assembling the salad. There are two ways of presentation. You can place everything into a large mixing bowl and toss them with salad dressing or you can opt for a more eye-pleasing salad. For the 2nd option, place the sliced cucumber at the bottom centre of the plate. Then slowly stack the cooked prawns, grapefruit on top of the cucumber. Garnish with coriander leaves, crushed peanuts, fried shallots and toasted coconut. Drizzle with salad dressing and serve.