Pomelo and prawn salad

Pomelo and prawn salad

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

Pomelo is such a gorgeous fruit; it is used here in a Thai-inspired salad.

Ingredients

Quantity Ingredient
1 large pomelo
250g peeled and deveined prawns, raw or cooked
30g desiccated coconut
60g unsalted peanuts
4 asian shallots, thinly sliced
1 fresh red chilli, deseeded and sliced
crisp lettuce leaves
handful fresh mint leaves
handful fresh coriander leaves

Dressing

Quantity Ingredient
1 tablespoon fish sauce
1 small garlic clove, minced
2 tablespoons lime juice
1 teaspoon palm sugar, grated

Method

  1. Peel the pomelo by cutting off the coarse peel and removing all the bitter white pith. Break the membrane-free flesh into small pieces and set aside. Bring a bit of water to the boil in a large saucepan and cook the raw prawns (if using) for 2-3 minutes until cooked through. Drain and let cool.
  2. In a dry frying pan, toast the coconut, stirring constantly, until lightly golden. Tip onto a plate to cool. Similarly, toast the peanuts in the frying pan. Set aside, then chop when cool.
  3. Combine the dressing ingredients and season to taste. Prepare the shallots and chilli.
  4. Assemble the pomelo, prawns, shallots and chilli on top of the lettuce leaves on a platter. Pour over the dressing and scatter with the toasted nuts and coconut, the torn mint and fresh coriander.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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