Thai Pomelo Salad with Prawns

Summary

Ingredients

• 1 large pomelo (s)
• 5 small shallot (s)
• 2 cloves garlic
• 3 chilli pepper (s), fresh, red
• 5 cm lemongrass
• 1 tablespoon, heaped peanuts, freshly roasted
• 250 g shrimp (s), peeled, cooked
• 3 small kaffir lime leaves

For the dressing:

• 3 tablespoon fish sauce
• 1 tablespoon palm sugar
• 2 tablespoon lime juice

To garnish:

• 4 spring onions, cut into thin rings
• some coriander green
• 1 tablespoon, heaped desiccated coconut, freshly roasted

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Instructions

1. Peel the pomelo, cut into wedges and carefully fillet. Pluck with your hands into pieces that are not too coarse.
2. Finely chop the shallots, garlic and chili peppers. If you like it spicy: feel free to use the kernels of the chilli too. Remove the hard outer leaves from the lemongrass and finely chop it as well.
3. Coarsely pound the peanuts roasted in a pan in a mortar. Remove the hard leaf rib from the kaffir lime leaves and cut into thin strips. Simply roll it up and then cut it carefully.
4. For the dressing, mix well the fish sauce, palm sugar and lime juice and mix with the prepared ingredients and the prawns in a bowl.
5. Finally, sprinkle with spring onions, coriander greens and roasted desiccated coconut (be careful, they burn quickly!).