I love this salad and had it all the time when I was recently in Thailand. It is a bit summery but pomelos are in season during the Australian winter and it a nice change to have a light fresh salad in winter.
Preperation time 20 mins
1/2 pomelo, segmented with no pith
250g cooked prawns prawns
30g toasted coconut flakes
40g roasred peanuts roughly chopped
2 shallots, thinly sliced and fried until crispy
1 long red red chilli, sliced.
2 kaffir lime leaves, julienned
5 sprigs coriander, finely chopped
1 dried red chilli
2 eschallots, chopped (preferably red)
3 cloves garlic, finely chopped
3 tablespoons palm sugar
3 tablespoons fish sauce
3 tablespoons tamarind juice
For the dressing, pound the chilli, shallots and garlic in a mortar until a smooth paste is formed.Transfer to a small pot with the palm sugar, fish sauce and tamarind juice. Bring to a simmer and cook until reduced to a thick liquid. Cool.
In a bowl, toss together the pomelo, prawns and dressing, mix really well until the pomelo breaks up into fine pieces. Add the coconut flakes, peanuts and fried shallots. Mix. Taste for seasoning. Plate garnished with coriander.