AT A GLANCE
Inspired by a recipe in Naomi Duguid's book Burma: Rivers of Flavor, this salad gets a lovely nutty taste with a sprinkling of toasted chickpea flour.
|01||Crush garlic, chilli and a pinch of salt to a paste in a mortar and pestle. Add lemon rind and juice and oil. Toss in a bowl with prawns, then thread prawns onto skewers (pre-soaked in cold water for 30 minutes).|
|02||For pink grapefruit and fried shallot salad, toast chickpea flour in a frying pan over medium heat, shaking constantly (1 minute). Set aside to cool. Combine fish sauce, lime juice, sugar and 1 tbsp water in a bowl. Place grapefruit and red shallots in a bowl, pour dressing in and toss. Before serving, scatter with fried shallots and chickpea flour.|
|03||Preheat a char-grill pan to medium-high heat. Cook prawns, turning once, until charred and cooked through (6-8 minutes). Serve hot with pink grapefruit salad.|
Note Chickpea flour is available at select delicatessens. Fried shallots can be found in the Asian food section of most major supermarkets.