Authentic Thai Pomelo Prawn Salad
Thai Pomelo prawn salad is refreshingly light and flavorful salad. Palm sugar makes the salad authentic and more delicious
- Prep time
- 25 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large Pomelo
- 11 oz 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
- 1
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.
- 2
In a gentle simmering water, poach prawns until they curl up and turn pink.
- 3
In a large salad mixing bowl, combine pomelo, prawn, shallot, garlic, chilies, mint, cilantro, and coconut. Set aside.
- 4
In a small bowl whisk fish sauce, lime juice, and sugar together.
- 5
Just before serving, add the dressing over salad and toss to combine. Sprinkle peanuts on top.