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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!
|Pomelo||1 large fruit (250g of flesh)|
|Thai Mix Spices||2 Tbsp|
|Coconut sugar||1 Tbsp|
|Lime juice||2 Tbsp|
|Fish sauce||2 Tbsp|
|Prawns (head off, peeled)||10 pieces|
|Coriander leaves||1 bunch|
|Lemongrass wok oil||2 Tbsp|
Prepare the pomelo
Slice off the top and bottom of the pomelo. Use a sharp knife to score four cuts in the peel from the top to bottom. Peel off the skin. Follow the natural segments of the pomelo to peel it in half. Remove the papery wall membranes and place in a bowl.
Prepare the seasoning sauce
In a glass jar, combine the light soy sauce, fish sauce and coconut sugar. Mix well until the ingredients are combined and then set aside.
Prepare the dressing
In a bowl, combine the coconut sugar with the lime juice, fish sauce and Thai mix spices. Mix well until the ingredients are combined and then set aside.
Stir fry prawns
Heat 2 Tbsp of Lemongrass wok oil in a pan. Add the prawns and fry until cooked through. Pour the seasoning sauce over the prawns and bring to the boil. Mix well and remove from the heat.
Prepare the pomelo salad
In a bowl, break the pomelo segments into bite sized pieces. Add the coriander and mint leaves. Add the dressing and toss well to coat all the ingredients.
Plate your dish
Place the pomelo salad on a plate. Top with prawns and roasted peanuts, then tuck in!