Prawn and fruit salad with Shiso

Ingredients:
Cooking oil 4 Tbsp
Garlic 2 cloves, peeled and finely chopped
Tiger prawns 10, washed
Ruby grapefruit 2
Mangosteens 6


Salad dressing:
Tamarind pulp 2 tsp
Boiling water 100 ml
Sugar 2 tsp, or to taste
Fish sauce 2 tsp, or to taste
Freshly squeezed lime juice 11/2 Tbsp
Salt to taste
Yellow or red cherry tomatoes 10, halved
Shiso leaves 4, finely shredded
Sesame seeds, toasted 2 Tbsp


Method:
1. Heat the oil in a small wok over medium heat. When hot, add the garlic and fry, stirring constantly, until it is pale gold and crisp, for 2–3 minutes. Drain on kitchen paper and set aside. (Save oil for another use.)

2. Steam or poach prawns until just cooked, for 2–3 minutes, then let cool. Remove and discard shells, then halve prawns lengthwise and devein. Set aside.

3. With a sharp knife, cut off and discard all the peel and pith from the grapefruit. Scoop out flesh into a bowl, discarding membranes. Crumble flesh into small chunks. Halve mangosteens, scoop out segments and add to the bowl.

4. Make salad dressing. Mash tamarind pulp into boiling water until it dissolves, then strain into a bowl. Stir in remaining dressing ingredients and adjust to your own taste with more sugar, fish sauce, lime juice or salt as needed.

5. Just before serving, add prawns, tomatoes and shiso to grapefruit in bowl. Drizzle with dressing (to taste – you may not need all of it) and toss well, then divide between serving plates. Sprinkle with sesame seeds and fried garlic and serve immediately.