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    Prawn and pomelo salad

    Prawn & pomelo salad
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    Indulge your taste buds with the vibrant and refreshing flavors of Prawn and Pomelo Salad! This delectable dish combines the succulent goodness of prawns with the juicy sweetness of pomelo, creating a sensational culinary delight. ?

    Start by grilling or sautéing fresh prawns until they turn pink and succulent. Meanwhile, peel and separate the pomelo segments, removing any bitter pith. Combine the prawns and pomelo in a bowl and add a medley of crunchy vegetables like cucumber, lettuce, and carrot. ?

    Also Read: Yin and Yang Fish – A Controversial Dish That’s Both Dead and Alive

    Prawn & pomelo salad
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    Prawn & pomelo salad

    Recipe by RecipesVilla
    Course: MainCuisine: ThaiDifficulty: Easy
    Servings
    +
    –

    2

    servings
    Prep time

    15

    minutes
    Cooking time

    10

    minutes
    Calories

    400

    kcal

    Seafood matches perfectly with bittersweet citrus fruit, like pomelo or grapefuit. Add chilli and a tamarind dressing for a bold Thai salad.

    Ingredients

    • For the dressing

    • 5 tbsp pomelo, grapefruit or lime juice

    • 2 tbsp fish sauce

    • 2 tbsp light muscovado sugar

    • 2 tsp tamarind paste or HP sauce

    • For the salad

    • 1  just-ripe avocado

    • 1  shallot, finely sliced

    • 1  red bird’s-eye chilli, finely shredded (deseeded if you don’t like it too hot)

    • 1  pomelo or a plump, white grapefruit

    • 250 g large cooked prawn or crayfish tails

    • 1  L ittle Gem lettuce, torn into leaves (optional)

    • small pack fresh coriander, leaves only, torn

    • 2 tbsp toasted salted peanut, roughly chopped

    Directions

    • Pull apart the pomelo (see below) or segment the grapefruit, retaining any juices for the salad. (Pomelos may be dry, which is why the recipe gives lime juice as an option.)
    • Put 4 tbsp juice into a small pan with the fish sauce, sugar and tamarind paste. Bring to a simmer for 2 mins, or until thick and syrupy, then leave to cool.
    • Halve, stone, then slice the avocado, and toss with the shallot, chilli and remaining juice. Mound into bowls with the pomelo flesh, prawns, lettuce and coriander. Spoon over the sticky dressing, then scatter with the chopped peanuts.

    Notes

    • Pomelos are about twice the size of grapefruit, but have a surprisingly thick layer of pith between the skin and the fruit. To prepare, score around the fruit with a serrated knife, then peel away the pith, digging right down to the fruit. Pull the fruit apart and peel away the membranes from the segments. you’ll find they separate easily and the fruit is a little less juicy than a grapefruit. 

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