How to make it

  • Cut the grapefruit in half and scoop out the segments and juice. Discard the pith and thick skin surrounding each segment and break the flesh into small pieces.
  • Stir the toasted peanuts into the grapefruit flesh and set aside to allow the flavours to blend.
  • Bring a pan of water to the boil and simmer the prawns for 1-2 minutes or until they turn pink and are cooked through. Remove the prawns with a slotted spoon and drain well.
  • Add the prawns to the grapefruit flesh with the grapefruit juice, fish sauce, spring onions and mint.
  • Sprinkle the finely sliced chilli, chilli flakes or pepper and nutmeg over the salad and toss together.
  • Line the inside of a bowl with the lettuce leaves and spoon in the salad.
  • Serve immediately.

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    " It was excellent "
    cookinggood ate it and said...
    This is very unusual but looks great! Gets my 5!
    Thanks for the post.
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