Pomelo and Prawn Salad

Pomelo and Prawn Salad

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.

Serves 4

Preperation time 20 mins

Ingrediants

Salad

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

 

Dressing

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

Method

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.


 


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