Asian prawn and pomelo salad

Name: Asian prawn and pomelo salad
Cook time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 500g cooked king prawns; 300g pomelo pieces; 1 small garlic clove; 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 makrut lime leaves, very finely shredded; 1 large handful coriander leaves; 2 tbsp crispy-fried shallots; ½ cup plain roasted peanuts, roughly chopped

Neil Perry

February 23, 2023

This prawn salad is great with any citrus fruit.William Meppem

easyTime:< 30 minsServes:4

Pomelo (also known as Chinese grapefruit) is the largest member of the citrus family. Its skin is thick and yellow, while its flesh tends to be slightly sweeter than that of grapefruit. However, this salad is great with any citrus fruit, including grapefruit, orange or mandarin. Adding lots of fresh mint is good, too.

Ingredients

500g cooked king prawns
300g pomelo pieces
1 small garlic clove
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 makrut lime leaves, very finely shredded
1 large handful coriander leaves
2 tbsp crispy-fried shallots
½ cup plain roasted peanuts, roughly chopped

Method

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 puree 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.
Serve immediately.