Cambodian Prawn and Pomelo Salad

Cambodian Prawn and Pomelo Salad

Recipe only

This great Cambodian prawn and pomelo salad is very refreshing on a hot summers day. Pomelo is one of the largest citrus fruits (citrus maxima) in Southeast Asia. Ripe pomeoa has a slightly acidic taste not like the grapefruit we know in the western world. The rind is very easy to peel off and it has some great health benefits as well. So, give it a try next time you go to an Asian market, but be sure to buy it ripe, ask the store to help you !


INGREDIENTS

1 large pomelo
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon sugar
1 tablespoon chili jam
300 g raw medium sized prawns, peeled and deveined, leave tails intact
3 tablespoons shredded or desiccated coconut (fresh is best)\3 Asian shallots, finely sliced
5 small bird's eye chilies, only bruised
1 cup fresh coriander leaves
1 tablespoon fried Asian shallots

METHOD

Chili jam;

1/3 cup oil
2 Asian shallots, finely chopped
2 garlic cloves, finely chopped
40 g dries chili flakes
1/4 teaspoon palm sugar

Heat oil in a small saucepan and fry the shallots and garlic until brown. Add the chili flakes and palm sugar and stir well. Season with a pinch of salt. can be kept in a jar in the fridge for a few weeks.

Salad;

1. Peel the pomelo and make sure there is no pith and then separate into segments and remove any seeds.

2. To make the dressing, combine the fish sauce, lime juice, sugar and chili jam in a small bowl and stir.

3. Bring a large saucepan of water to the boil. Add the prawns and cook for 2 minutes. Drain and allow the prawns to cool.

4. In a large bowl, gently combine the pomelo, prawns, toasted coconut, shallots, chilies, mint and coriander. Just before serving, add the dressing and toss gently to combine all the ingredients. Sprinkle with fried shallots and serve.