Bo Bun Prawns, Grapefruit and Avocado Recipe

Ingredients:

250g rice vermicelli noodles
400g prawns, peeled and deveined
2 ripe avocados, pitted and sliced
2 grapefruits, peeled and segmented
1 cup fresh mint leaves
1 cup fresh coriander leaves
1/2 cup roasted peanuts, roughly chopped
1/4 cup fish sauce
1/4 cup rice vinegar
3 tablespoons sugar
1 tablespoon sesame oil
1 garlic clove, minced
1 red chili, finely sliced

Instructions:

Prepare the noodles according to the packet instructions. Drain and rinse under cold water. Set aside.
To make the dressing, mix the fish sauce, rice vinegar, sugar, sesame oil, garlic and chili together in a small bowl. Set aside.
Heat a non-stick pan over medium-high heat. Add the prawns and cook for 2-3 minutes on each side, until pink and cooked through.
Divide the noodles between four bowls. Arrange the prawns, avocado, grapefruit segments, mint and coriander leaves on top of the noodles.
Drizzle the dressing over the top of each bowl and sprinkle with chopped peanuts.
Serve immediately.

Verdict and Serving Suggestions:

This Bo Bun Prawns, Grapefruit and Avocado recipe is a delicious fusion of flavours and textures. The tangy grapefruit, creamy avocado, and succulent prawns work perfectly together, and the dressing ties everything together with a burst of savoury, sweet and spicy flavours. The addition of fresh herbs and crunchy peanuts adds extra texture and flavour.

This dish is perfect for a light lunch or dinner, and can be easily adjusted to suit your taste preferences. For a vegetarian version, simply omit the prawns and replace with some marinated tofu or tempeh. This dish can also be served warm or cold, making it a versatile and easy-to-make meal. Enjoy!