Succulent prawns marinated in a punchy gin and lime marinade and balanced by the creamy gem avocados, ruby grapefruit, peppery radishes and fresh lamb’s lettuce. This Prawn Salad recipe is calling for you all summer long!
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Wash and devein prawns.
Finely mince garlic cloves.
Wash and finely chop coriander roots. Keep coriander leaves for salad later.
In a large mixing bowl, add prawns, gin, chilli flakes, garlic, coriander, olive oil and lime juice. Mix well together and leave to marinate for 15-20 minutes.
Heat grill pan over medium-high heat and cook prawns for 1-2 minutes on each side. Prawns are cooked when flesh turns opaque, and there is nice golden char on each side. Remove from heat and set aside for assembly.
Wash and rinse lamb’s lettuce.
Wash and rinse radishes thoroughly. Trim the stalks and then thinly slice from top to bottom.
Cut avocado in half with skin lengthwise. Remove the stone and gently peel skin. Place avocado cut side down and cut into long slices. Set aside for assembly.
Remove peel from ruby grapefruit. Carefully cut along the membranes and slice the ruby grapefruit segments out. Once you have all the segments out, cut them into bite-size pieces.
On a large serving plate, layer lamb’s lettuce.
Then scatter prawns, radishes and ruby grapefruit amongst the lamb’s lettuce.
Layer the avocado in fan shapes throughout the salad.
Finish with chopped coriander leaves.
Drizzle with extra virgin olive oil and a good squeeze of lime.
If you prefer to make a non-alcoholic version, omit the gin in the marinade and add a tablespoon of fish sauce and ½ teaspoon of sugar to balance the flavour.
You can substitute lamb’s lettuce with regular salad leaves.
If you can’t find ruby grapefruit, blood orange or regular orange would work too. However, it will be sweeter so add a little more lime juice at the end to finish.