Pomelo Salad

Pomelo Salad
yum som o
Preparation: 30 minutes
Cook Time: 10 minutes
Served 2

Ingredients:
Pomelo flesh tear the flesh into small pieces 2 cups
Sautéed small – medium sized prawns skin and tails peeled off 150 g
Dry roasted shredded coconut 3 tbsp
Fried shallots 2 tbsp* See how to fry shallot at cooking note below
Coriander leaves 1 tbsp
Mint leaves 1 tbsp
Red Thai chili chopped 1 tsp (optional) (small chilies are spicier than the bigger ones)
Kaffir lime leaves thinly sliced for garnishing 1 leave
Red spur chili thinly sliced for garnishing half a chili

Ingredients for Dressing:
Fish sauce ½ tbsp
Palm sugar 1 tbsp
Lime juice 2 tbsp
Roasted chilies paste 1 ½ tbsp
Let's get started!

How to make:
Step 1

In a dressing bowl, add roasted chili paste, palm sugar, fish sauce and lime juice. Stir well.

In a mixing bowl, add pomelo, prawns, fried shallots, roasted shredded coconut and peanut, coriander and mint leaves and toss with dressing.

Garnish with kaffir lime leaves and sliced red spur chili.

Cooking Note

To fry shallots, peel the skin off and thinly slice. Heat 2 tbsp of cooking oil in a frying pan over low to medium heat. Add shallot and fry until golden brown. Set aside and discard the oil.