INGREDIENTS:
- 1 large Pomelo
- 11 oz (300g) raw medium prawns or shrimp, peeled and deveined, tails intact
- 3 Asian shallots, thinly sliced
- 4-5 bird's eye chilies, bruised
- 1 garlic clove, finely minced
- 1 oz mint leaves
- 1/2 oz cilantro leaves
- 4 tablespoon shredded fresh coconut or desiccated coconut, toasted
- 3 tablespoon chopped peanuts, toasted
- 1 1/2 tablespoon fish sauce
- 2 tablespoon lime juice
- 2 teaspoon palm sugar or brown sugar
INSTRUCTIONS:
- To peel pomelo, slice off the top of the fruit, and score 4-6 deep line from the top to bottom. Peel the skin one section at a time. Remove pith and separate the segments of the fruit and crumble into big chunks discarding any visible seeds.
- In a gentle simmering water, poach prawns until they curl up and turn pink.
- In a large salad mixing bowl, combine pomelo, prawn, shallot, garlic, chilies, mint, cilantro, and coconut. Set aside.
- In a small bowl whisk fish sauce, lime juice, and sugar together.
- Just before serving, add the dressing over salad and toss to combine. Sprinkle peanuts on top.
Source: Beyond Kimchee
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