- 16 prawns, peeled
- 12 radishes, rinsed and trimmed
- 8 carrots, peeled
- 3 – 4 grapefruit, peeled and sliced into segments
- 4 – 6 spring onions, thinly sliced
- 1 x 5 cm piece ginger, peeled
- 1/2 cup rice wine vinegar
- 2 t brown sugar or honey
- Nigella seeds, for sprinkling
- 2 limes, juiced (optional)
Place a saucepan containing a little water over a medium heat. Bring to a simmer.
Steam the prawns, in batches, in a sieve over the simmering water, ensuring the sieve does not touch the water. Set aside.
To make the slaw, thinly slice the radishes and place in a large bowl. Finely grate the carrot, or thinly slice into matchsticks. Add the grapefruit, spring onion, ginger, rice-wine vinegar and sugar or honey, then toss.
Divide the slaw between four plates and top with the steamed prawns, a sprinkling of nigella seeds and a squeeze of lime juice, if you like.
Cook’s notes: Prawns are a great source of protein and are low in fat. Alternatively, use steamed fish or stir-fried beef strips. Include a sprinkling of cashews, as well as sliced ripe avocado. Adding fruit to salads is a great way of getting your five servings a day. Add fresh fig or peach to a rocket salad with Parma ham for another flavour dimension.
MORE PRAWN SALADS FROM TASTE:
Steamed prawn salad with avocado chilli salsa and lemon aioli
Pocket-friendly summer melon and prawn salad
Avocado and prawn with festive summer-leaf salad