Peanut, pomelo and prawn salad
How to make peanut, pomelo and prawn salad recipe
Serves 4, Preparation time 15 minutes, Cooking time 1–2 minutes
Ingredients:
1 large pomelo
125 g (4 oz) unsalted peanuts, toasted and roughly chopped
175 g (6 oz) raw peeled tiger prawns
4 spring onions
6 mint leaves
2 tablespoons grapefruit juice
½ tablespoon Thai fish sauce
1 large red chilli, deseeded and finely sliced
pinch of crushed dried chillies or black pepper
pinch of grated nutmeg
Method:
Cut the pomelo in half and scoop out the segments and juice. Discard the pith and thick skin surrounding each segment and break the flesh into small pieces. Put the flesh into a large bowl and stir in the peanuts. Set aside to allow the flavours to blend.
Poach the prawns in a saucepan of simmering water for 1–2 minutes or until they turn pink and are cooked through. Remove with a slotted spoon and drain well.
While the prawns are cooling, finely shred the spring onions and mint leaves.
Add the prawns to the pomelo flesh with the grapefruit juice, fish sauce, spring onions and mint. Sprinkle the red chilli, crushed dried chillies or pepper and nutmeg over the salad and toss together. Serve immediately.
For pomelo & prawn salad with vermicelli noodles, put 150 g (5 oz) vermicelli noodles in a large heatproof bowl, pour over boiling water to cover and leave to stand for 5 minutes or according to the packet instructions, until tender.
Meanwhile, whisk together the juice of 1 lime, 1 tablespoon sweet chilli sauce and 1 teaspoon Thai fish sauce in a bowl. Drain the noodles and pour the dressing over them.
Toss well to combine. Prepare the rest of the salad as above. Toss all the ingredients together, garnish with peanuts and roughly chopped herbs and serve immediately.
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| Peanut, pomelo and prawn salad |
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