Asian prawn and pomelo salad is great served with any citrus fruit. Photo: William Meppem
500g cooked king prawns
300g pomelo pieces
1 small clove garlic
1 tsp castor sugar
1 lemongrass stalk, tough outer leaves removed, very finely sliced
4 small wild green chillies (or to taste), finely sliced
juice of 1 lime
1 tbsp fish sauce (* check gluten-free if required)
2 tbsp toasted desiccated coconut (unsweetened)
2 kaffir lime leaves, very finely shredded
1 large handful coriander leaves
2 tbsp crispy-fried shallots
1/2 cup plain roasted peanuts, roughly chopped
Peel and devein the prawns. Make sure all the thick skin has been removed from the pomelo. Roughly tear the segments with your hands into bite-sized pieces, trying to remove as much of the tough outer pith as possible.
Using a mortar and pestle, crush the garlic and sugar until the mixture is of purée consistency. Add the lemongrass and chillies, pound to release their flavours, and place in a large bowl.
Whisk in the lime juice and fish sauce and adjust the seasoning with additional fish sauce as necessary.
Toss the prawns, pomelo and dressing with the desiccated coconut, shredded lime leaves and coriander. Sprinkle crispy-fried shallots and peanuts on top.
- Main Ingredients - Shellfish, Chilli, Nuts
- Cuisine - Thai
- Course - Starter/Entree, Side Dish
- Occasion - Dinner Party, Barbecue, Family meals, Christmas