Prep Time
20 minsCook Time
5 minsTotal Time
25 minsServings
2Ingredients
- 2 Florida Grapefruit
- 250g peeled shrimp
- 40g roasted and salted cashews
- 30g shredded coconut
- 1 head of lettuce
- 1 shallot
- 2 sprigs of spring onion or a small bunch of chives
- 1 small bunch coriander
- 3 sprigs fresh mint
- 1/2 stalk lemongrass
- Pinch of salt
For the sauce:
- 1 tablespoon Nuoc-mâm sauce
- 1 tablespoon soy sauce
- 1 teaspoon cane sugar
- 1 teaspoon rice vinegar
- 1 pinch cayenne pepper powder
Instruction
- Start by peeling the Florida Grapefruit and cutting into segments. Keep the juice for the sauce.
- In a frying pan, over low heat and without fat, roast the shredded coconut, stirring regularly, until golden-brown. Add a pinch of salt.
- Crush the cashews.
- Remove the leaves from the head of lettuce, wash thoroughly and cut into strips. Place a handful of lettuce on each plate.
- Finely chop the shallot, spring onion, lemongrass, mint and coriander. Combine the shrimp, Florida Grapefruit segments and chopped herbs, then arrange on plates.
- Prepare the dressing by mixing all the ingredients with the grapefruit juice, then pour over the salad.
- Sprinkle the toasted coconut and cashew nuts over the top.
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