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Continue ShoppingThai Pomelo Salad
Intermediate | Mild | 45 min | x2
Although Pomelo salad is technically a fruit salad, it is served up as a main course not as a dessert. A spectacular salad that is the perfect balance of spicy, sour, salty, crunchy, sweet and juice.
And after a little preparation, is as simple as tossing all the ingredients into a bowl before tucking in to enjoy this delicious dish!
Ingredients
| Pomelo | 1 large (250 g flesh) |
| Tom Yam seasoning | 2 tbsp |
| Coconut sugar | 1 tbsp |
| Lime juice | 2 tbsp |
| Fish sauce | 2 tbsp |
| Prawns (head off, peeled) | 10 pieces |
| Coriander leaves | 1 bunch |
| Mint | 1 bunch |
| Roasted peanuts | 30 g |
| Lemongrass wok oil | 2 tbsp |
Method
1
Prepare the Pomelo
Slice off the top and bottom of the pomelo. Score four cuts in the peel from top to bottom and peel off the skin. Follow the natural segments to separate, remove the papery membranes, and place the flesh in a bowl.
2
Prepare the Seasoning Sauce
In a glass jar, combine light soy sauce, fish sauce, and coconut sugar. Mix well until combined and set aside.
3
Prepare the Dressing
In a bowl, combine coconut sugar, lime juice, fish sauce, and Thai mix spices. Mix well and set aside.
4
Stir-Fry the Prawns
Heat 2 tbsp lemongrass wok oil in a pan. Fry prawns until cooked through. Pour the seasoning sauce over the prawns, bring to the boil, mix well, and remove from heat.
5
Assemble the Salad
Break pomelo segments into bite-sized pieces in a bowl. Add coriander and mint leaves. Pour over the dressing and toss well to coat.
6
Plate Your Dish
Place the pomelo salad on a plate. Top with prawns and roasted peanuts, then tuck in!