Ruby grapefruit & prawn noodle salad

Enjoyable Ruby grapefruit & prawn noodle salad Recipe

Juicy ruby grapefruit lifts this fresh Asian-style salad with bursts of citrus.
Ruby grapefruit & prawn noodle salad
Prep Time : 0:20 | Cook Time : 0:05 | Total Time : 0:25 | Serving : 6 person.


  • 800g medium green king prawns, peeled leaving tails intact, deveined

  • 1 tablespoon chopped fresh coriander root and stem

  • 1 tablespoon rice bran oil

  • 2 garlic cloves, crushed

  • 3 teaspoons finely grated ruby grapefruit rind

  • 375g pkt dried rice stick noodles

  • 85g (11/2 cups) trimmed bean sprouts

  • 1 carrot, peeled, cut into matchsticks

  • 1 cucumber, seeded, cut into matchsticks

  • 2/3 cup fresh coriander leaves

  • 2 long fresh red chillies, thinly sliced diagonally

  • 3 shallots, thinly sliced diagonally

  • 3 ruby grapefruit, peeled, segmented

Grapefruit dressing

  • 60ml (1/4 cup) fresh ruby grapefruit juice

  • 60ml (1/4 cup) fresh lime juice

  • 2-3 tablespoons grated palm sugar

  • 1 tablespoon fish sauce

  • 2 teaspoons light soy sauce

  • 2cm-piece fresh ginger, peeled, finely grated


  • Step 1

    Combine prawns, coriander root and stem, oil, garlic and grapefruit rind in a bowl. Cover with plastic wrap. Place in fridge for 15 minutes to marinate.

  • Step 2

    Cook the noodles following packet directions. Drain and refresh under cold water. Set the noodles aside to cool completely.

  • Step 3

    To make the grapefruit dressing, combine the grapefruit juice, lime juice, palm sugar, fish sauce, soy sauce and ginger in a bowl.

  • Step 4

    Heat a non-stick frying pan over medium-high heat. Cook the prawn mixture, turning, for 2-3 minutes or until prawns curl and change colour.

  • Step 5

    Combine noodles, bean sprouts, carrot, cucumber, coriander leaves, half the chilli and half the shallot and the dressing in a bowl. Divide among serving bowls. Top with prawn mixture, grapefruit segments, remaining chilli and shallots.

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