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I had a similar salad one evening at a local hotel. It was so light, tangy and refreshing, I just had to try and recreate it! Here is my version of the Thai Prawn and Pomelo Salad. If pomelos are unavailable, pink grapefruit is a near perfect substitute.
Difficulty: Easy
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| INGREDIENTS |
| Green prawns - 275 grams, shelled and deveined |
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Turmeric Powder - 1/2 teaspoon
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Chilli Powder - 1/2 teaspoon
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Thai Fish Sauce - 1 teaspoon
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Pomelo / Pink Grapefruit - 400 grams, flesh alone, minus pith and skin
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Dried Prawns - 25 grams, fried crisp in a teaspoon of oil
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| Dressing |
| Lime Juice - 30 ml |
| Thai Fish Sauce - 15 ml |
| Soft Brown Sugar - 15 grams |
| Fresh Red Chilli - 10 grams, finely chopped |
| Thai Lime Leaves - 10 grams, shredded finely |
| Lemongrass - 10 grams, chopped finely |
| Coriander Leaves - 20 grams, chopped finely |
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| METHOD |
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Marinate the cleaned prawns in the turmeric, chilli powder and fish sauce for a couple of hours. Saute in a teaspoon of olive oil till cooked and put aside to cool. Whisk all the dressing ingredients together. Toss the prawns and pomelo with the dressing in a bowl. Chill salad for at least 2 hours before serving. Top with the crisp dried prawns before serving. Serves 4 to 6 people.
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