Spicy Prawn Pomelo Salad

Ingredients

1 large pomelo

B

300gm medium prawns (remove shell , devein)
3 tblsp shredded fresh grated coconut (toasted until golden)
4 shallots (shredded)
5 pcs chillie padi (finely chopped)
Handful of mint leaves
Few sprigs of coriandeer leaves
2 tblsp fried shallots
3 tblsp toasted peanuts (chopped)
Add additional dried prawns ( toast and minced)

1 tblsp fish sauce
1 tblsp lime juice
1 tblsp palm sugar (light brown color)
1 tblsp chilli jam/ 5 chilli padi (cut )

Chilli Jam

100ml cooking oil
2 shallots (finely chopped)
2 cloves garlic (finely chopped)
40 gm dried chilli flakes
1 tblsp palm sugar
Pinch of salt

Method

Prepare chili Jam. Heat oil in small saucepan and fragrant shallots and garlic until golden brown. Add chilli flakes and palm sugar and stil well. Season with pinch of salt. Use as dipping sauce or acccompaniment. Can be stored in a jar in the refrigerator for several weeks.

Peel pomelo and remove pith. Pomelo should be in lumps not loose.

Bring large saucepan of water to the boil. Add in prawns and cook for 2 mins or put in steamer for 2 mins. Allow prawns to cool.

To make dressing, Combine fish sauce, lime juice, palm sugar and chilli jam in a small bowl and stir.

In a large bowl, gently combine pomelo, prawns, toasted coconut, shallots, chillies, mint and coriander. just before erving, add in dressing. Sprinkle with fried shallots.