Thai Pomelo Salad with Prawns
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 5 mins |
| Total Time | 55 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Peel the pomelo, cut into wedges and carefully fillet. Pluck with your hands into pieces that are not too coarse.
- 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.
- 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.
- 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.
- Finally, sprinkle with spring onions, coriander greens and roasted desiccated coconut (be careful, they burn quickly!).
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