Lemongrass Grapefruit Prawn Salad With Toasted Coconut & Peanut

Put the eggs into boiling water and cook for 6½ mins, then set aside. Cook the rice, if using. Bring a small pot of water to the boil with a good pinch of salt (this is for cooking the prawns, later).

Pick all the mint and coriander leaves and transfer to a small bowl of very cold tap water (this will help them get crispy, crunchy and bring them back to life). Finely slice the coriander stems.

Prep the grapefruit segments first. Use a small serrated fruit knife for easy cutting. Slice the top and bottom off the grapefruit, then stand it up on one of the exposed sides. Now slice all the peel off, following the curve of the grapefruit, making sure to cut just the skin and pith. Place the knife into one of the segment slits and cut down into the core. Gently open the grapefruit with your hands, then tuck the back of the knife under the segment to peel the segment away from the whole fruit. Repeat for all the segments and grapefruit, then gently place into a large mixing bowl and squeeze a bit of the remaining juice onto the grapefruit pieces, to keep them hydrated. Finely slice the red onions and add to the mixing bowl.

For the dressing, bash the lemongrass with the flat side of the knife, then remove the outer dry husk and the tough root at the base of the stalk. Finely mince the lemongrass, slice the lime leaves, mince the garlic, slice the chillies and finely slice a Tbsp of coriander stems. Add everything to a small mixing bowl, with half the sugar and all the remaining dressing ingredients (add more sugar if your grapefruit is very sour) and mix well.

Slice the cucumber for garnish and set aside.

Add the coconut to a small pan set over a high heat and continuously toss for 2 mins or until deeply golden brown, then set aside in a small bowl to stop it cooking. Pound the roasted peanuts and combine with the coconut, then add the crispy shallots, too.

Cook the prawns in the simmering water for 30 seconds, or a few seconds longer depending on their size. Transfer to the grapefruit bowl.

When you are ready to serve, drain the herby leaves from excess water and add to the grapefruit bowl. Add the crispy coconut shallot peanut garnish, then all the dressing and gently toss.

Serve immediately on nice serving plates. Eat as a side or serve with the rice, boiled eggs and cucumbers.