Best 2 Thai Style Grapefruit And Prawn Recipes

Embark on a culinary journey to the vibrant streets of Thailand with our tantalizing Thai-style Grapefruit and Prawn recipe. This exotic dish bursts with a harmonious blend of sweet, sour, and savory flavors, sure to tantalize your taste buds. Succulent prawns are stir-fried until perfectly tender, then tossed in a tangy sauce made from freshly squeezed grapefruit juice, fish sauce, and a hint of chili for a touch of heat. The vibrant colors of the grapefruit and the crispness of the vegetables add an extra layer of visual appeal to this delightful dish.

Accompanying this main course are two equally enticing recipes. The Grapefruit and Avocado Salad offers a refreshing contrast with its combination of sweet grapefruit segments, creamy avocado slices, and a zesty dressing. For those who prefer a spicy kick, the Prawn and Grapefruit Som Tum (Green Papaya Salad) delivers a delightful balance of tangy, sour, and spicy flavors. Made with shredded green papaya, juicy prawns, and a zesty dressing, this salad is a true representation of Thai cuisine's vibrancy.

Whether you're hosting a dinner party or simply craving a taste of Thailand, these recipes will transport you to the heart of this culinary paradise. So, gather your ingredients, put on your apron, and let's embark on a flavorful adventure!

Let's cook with our recipes!

SOUTHEAST ASIAN SHRIMP AND GRAPEFRUIT SALAD

Southeast Asian Shrimp And Grapefruit Salad image

Provided by Mark Bittman

Categories dinner, quick, salads and dressings, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 to 1 1/2 pounds shrimp
Salt
3 tablespoons nam pla (fish sauce) or soy sauce
1 tablespoon sugar
Juice of 2 limes
6 cups lettuce or mesclun, washed and dried
2 grapefruit, peeled and sectioned, tough white pith removed, each section cut in half
1/4 cup chopped mint
1/4 cup chopped cilantro
Minced chilies or dried red pepper flakes, optional
1/2 cup chopped dry-roasted peanuts, optional

Steps:

Put shrimp in a saucepan with salted water to cover; bring to a boil, then turn off heat and let sit for 5 minutes, or until shrimp are opaque in center. (Alternatively, grill or saute, sprinkling shrimp with salt as they cook.) Cool in refrigerator or under cold running water, then peel (and devein if you like). Cut shrimp in half if they're large.
Combine nam pla or soy sauce with 2 tablespoons water, sugar and lime juice, and blend or whisk until smooth.
Arrange the lettuce on 4 plates; top each portion with a few grapefruit pieces, some shrimp, and the mint and cilantro; drizzle with the dressing, then sprinkle with a little of the minced chilies and chopped peanuts if you like, or pass them at the table.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 1 gram, Carbohydrate 21 grams, Fat 2 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 0 grams, Sodium 1468 milligrams, Sugar 13 grams, TransFat 0 grams

PRAWN, POMEGRANATE & GRAPEFRUIT SALAD

Prawn, pomegranate & grapefruit salad image

Bypass bread croutons and a heavy cream dressing and instead serve up a crispy, fruity salad with shellfish

Provided by Sarah Cook

Categories Dinner, Starter

Time 20m

Number Of Ingredients 11

Ingredients

2 pink grapefruits , zest and juice from 1, segments cut from the other
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp caster sugar
2 tbsp chopped dill
300g cooked, peeled prawn
½ cucumber , halved lengthways, seeds scooped out with a teaspoon, diced
2 shallots , finely chopped
2 handfuls frisée , torn
2 handfuls rocket
100g pack pomegranate seeds

Steps:

Whisk together the grapefruit zest and juice, oil, vinegar, sugar and dill to make a dressing. Mix half with the prawns and allow to marinate for 10 mins.
Just before serving, gently toss the cucumber, shallots, frisée and rocket with the remaining dressing. Add a pile to each of 6 starter plates, along with the prawns and grapefruit segments. Scatter over the pomegranate seeds and serve.

Nutrition Facts : Calories 113 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium

Tips:

Choosing the Right Grapefruit: For the best flavor and texture, select grapefruits that are firm, heavy for their size, and have a smooth, unblemished rind. Avoid any fruits with soft spots or bruises.
Preparing the Grapefruit: To segment the grapefruit, use a sharp knife to cut off the top and bottom. Then, score the fruit vertically, following the natural segments. Use a spoon to gently loosen the segments and remove them from the rind.
Cooking the Prawns: To ensure perfectly cooked prawns, avoid overcrowding the pan. Cook them in a single layer over medium heat and flip them only once during the cooking process. Overcrowding or excessive flipping can result in rubbery prawns.
Balancing Flavors: The key to achieving a harmonious flavor balance in this dish is to use a combination of sweet, sour, salty, and spicy elements. Adjust the amount of each ingredient to suit your personal preferences.
Serving Suggestions: This Thai-style grapefruit and prawn salad is a versatile dish that can be served as an appetizer, main course, or side dish. For a complete meal, pair it with steamed rice or noodles.

Conclusion:

This Thai-style grapefruit and prawn salad is a symphony of flavors that tantalizes the taste buds. The sweet and tangy grapefruit segments, succulent prawns, crunchy shallots, and aromatic herbs come together in perfect harmony. The dressing, with its delicate balance of sweetness, sourness, saltiness, and spiciness, elevates the dish to a new level of deliciousness. Whether served as an appetizer, main course, or side dish, this salad is sure to impress your family and friends. So, gather your ingredients, put on your apron, and embark on a culinary journey to Thailand with this delightful recipe.