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Salad · Vietnamese

Vietnamese Grapefruit and Prawn Salad (Goi Buoi-Style)

25 min Serves 4 ~254 kcal/serving ~£11.00 (£2.75/serving) Contains-nutsDairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 400 g cooked king prawns
  • 2 pink grapefruit
  • 1 carrot, julienned
  • 2 shallots
  • 40 g roasted peanuts, roughly chopped
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp caster sugar
  • 1 fresh mint
  • 1 fresh red chilli

Nutrition (per serving)

Calories
254 kcal
Protein
24.8 g
Carbohydrate
20.7 g
of which sugars
17.6 g
Fat
6.7 g
of which saturates
1.1 g
Fibre
3.8 g
Salt
3.55 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Peel the grapefruit and separate into segments, removing as much pith as possible, then break the segments into chunks.

  2. 2

    Finely slice the shallots and fry in a little oil until golden and crisp.

  3. 3

    Whisk the fish sauce, lime juice and sugar with 1 tablespoon of water to make a dressing.

  4. 4

    Toss the grapefruit, carrot and prawns with the dressing.

  5. 5

    Scatter with the crispy shallots, chopped peanuts, mint and sliced chilli to serve.

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