Spicy prawn, avocado and grapefruit salad

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the prawns and return to the boil. Cook the prawns until they are bright pink on the outside and the meat is no longer transparent in the centre, 3 to 5 minutes. Drain and set aside to cool.

Combine the grapefruit segments, onion, avocado, lime juice, fish sauce, chilli and dark brown soft sugar in a large bowl. Top grapefruit salad with cooked prawns and sprinkle with chopped coriander.