How To Make Prawn & Pink Grapefruit Noodle Salad
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Serves:
Ingredients
- 200g prawns, peeled and deveined
- 200g rice noodles
- 1 pink grapefruit, segmented
- 1 cucumber, thinly sliced
- 1 red chili, seeds removed and thinly sliced
- 2 spring onions, thinly sliced
- Handful of fresh cilantro, chopped
- Handful of fresh mint, chopped
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp honey
- Salt and pepper to taste
Instructions
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Cook the rice noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
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Heat a pan over medium heat and cook the prawns for 2-3 minutes until they turn pink and are cooked through. Remove from heat and set aside.
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In a large bowl, combine the cooked prawns, rice noodles, pink grapefruit segments, cucumber slices, chili, spring onions, cilantro, and mint.
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In a small bowl, whisk together the fish sauce, lime juice, honey, salt, and pepper. Pour the dressing over the salad and toss to combine.
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Serve the prawn and pink grapefruit noodle salad chilled or at room temperature.
Nutrition
- Calories : 220kcal
- Total Fat : 1g
- Cholesterol : 60mg
- Sodium : 500mg
- Total Carbohydrates : 46g
- Dietary Fiber : 4g
- Sugar : 10g
- Protein : 12g
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