Grapefruit Salad With Grilled Prawns And Thai Curried Coconut Dressing

Description

Source: TASTY PRIDE - TASTY

My mother was a tiny woman with a dynamic zest for life who loved unconditionally. Being raised in her restaurant, I watched her relationships with loyal customers—whom she called her children—grow. With my mother’s recent passing, I returned to her homeland of Thailand for some soul-searching. During the trip, I found an irony in the world’s perception of Thai food as simple and fast. It is actually gastronomically complex, much like my mother, who was full of color, texture, and flavor all packaged up in a beautifully humble parcel that offered a powerful surprise. My mother never judged me, my choices, my being, or my path. Many have told me how proud she was of me. She called me her Top Chef and jumped onstage when I won Miss Gay America. She was my number one fan, my friend, and a mentor with a shared passion for cooking. This dish is in my mother’s honor: bright and full of flavor. The salad can be served on a large platter with lettuce leaves alongside for making wraps, if desired. - Arnold Miyint (A.K.A. Suzy Wong)

Ingredients

• 1 tablespoon Thai red curry paste
• 2 tablespoons fresh lime juice (about 2 limes)
• 2 tablespoons fish sauce
• ½ cup full-fat canned coconut milk
• 2 tablespoons dark agave nectar
• ½ cup fish sauce
• ½ cup fresh lime juice
• 2 tablespoons Sriracha
• 2 tablespoons palm or light brown sugar
• 2 tablespoons minced garlic
• 12 head-on, tail-on prawns or large shrimp (about 2 pounds)
• 2 cups grapefruit segments (about 3 grapefruit)
• 1 cup thinly sliced green beans
• 1 or 2 red Fresno chiles, thinly sliced
• 1 cup (3 ounces) fresh bean sprouts
• 1 cup (3 ounces) thinly sliced red cabbage
• 3 ounces sunflower greens or pea shoots
• 1 sprig of fresh dill, fronds only, torn
• 8 to 10 fresh mint leaves, torn
• 10 to 14 fresh cilantro leaves, torn
• ¼ cup crispy shallots, homemade or store-bought
• ¼ cup unsweetened shredded coconut, toasted
• ¼ cup roasted peanuts

Directions

1. Submerge 12 wooden skewers in a large pan filled with room temperature water and soak for 15 to 20 minutes.
2. Meanwhile, make the dressing: In a small bowl, whisk together the curry paste, lime juice, fish sauce, coconut milk, and agave until smooth.
3. Refrigerate until ready to use.
4. Make the prawn skewers: Combine the fish sauce, lime juice, Sriracha, sugar, and garlic in a large bowl.
5. Add the prawns, toss to coat, and let sit for 20 minutes.
6. Heat a grill pan over medium-high heat.
7. Thread the prawns from tail to head onto the soaked skewers and grill until the prawns are bright red and cooked through, about 5 minutes, flipping halfway through.
8. Remove from the pan and set aside.
9. Make the salad: In a large bowl, combine the grapefruit segments, green beans, Fresno chiles, bean sprouts, cabbage, sunflower greens, dill, mint, cilantro, crispy shallots, coconut, and peanuts.
10. Drizzle half the dressing over the salad and toss well, then add more dressing to taste.
11. Top with grilled prawn skewers.
12. The salad is best enjoyed immediately; otherwise, keep chilled until ready to serve.

YIELD: SERVES 4 TO 6