Pomelo & Prawn Salad
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 0 minutes
- 1 pomelo (around 1 kg/2.2lbs or so, bigger if possible)
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 3 teaspoons icing sugar
- 3 teaspoons hot water
- 250g prawns
- 125g cherry tomatoes, halved
- 1/4 cup green onion
- Small handful of coriander (to taste)
- 75g roasted, salted cashews
- 1/4 cup fried shallots
Step 1 - Mix the icing sugar and hot water together to dissolve. Add the fish sauce and lime juice and mix and set aside. Cut the bottom and top off the pomelo and cut the pomelo into eight piece cutting vertically. Remove the skin and white pith-this is thick and spongy. Remove the thick membrane from the segments and place the segments in a bowl. Break up into bite sized pieces.
Step 2 - Peel the prawns and add to the bowl with the pomelo. Add the cherry tomatoes, green onion and coriander. Toss with the dressing. Add cashews and fried shallots just before serving.