This northern Thai salad uses Pomelo to give it a sweet/ tart flavour. Different varieties of Pomelo are available. Some have pink flesh and others have yellow. Similar to the western grapefruit. The salad is served with sticky (glutinous) rice and eaten soon as the salad is ready.
The Pomelo is available at the Taj Store with a wide variety of Thai ingredients to help you create that authentic Thai dish.
Cooking Time: 40mins
Serves: 4
Ingredients
- 1: Large Pomelo
- 1: tablespoon fish sauce
- 1: tablespoon sugar
- 1: tablespoon lime juice
- 1: tablespoon chilli jam (or may be substituted with Thai sweet chilli sauce)
- 300g Raw medium size Prawns (peeled and deveined with tail intact)
- 3: tablespoon shredded coconut, lightly toasted golden. (If fresh unavailable you may substitute with either frozen or packaged desiccated coconut.)
- 3: Asian shallots (Finley sliced)
- 5: Bird Eye chillies (bruised) May either use red or green bird E/Eye)
- 20g: fresh mint leaves
- 10g: coriander (cilantro) leaves
Method
To peel a Pomelo , slice a circular patch off top of the fruit, about 2cm deep. Next, score four deep lines from top to bottom, dividing the Pomelo skin into four segments. Peel it away, one quarter at a time revealing the inner Pomelo fruit.
Peel the segments and remove any visible seeds. Break up the segments into smaller pieces but without squashing them or releasing any juices.
To make the dressing, combine the fish sauce, lime juice, sugar and chilli jam in a small bowl.
Bring a large saucepan of water to the boil. Add the deveined prawns and cook for 2 minutes. Drain and allow the prawns to cool.
In a large bowl, gently combine the Pomelo, prawns, toasted coconut, shallots, chillies, mint and coriander. Just before serving, add the dressing. Toss gently to combine and coat the ingredients. Garnish with crispy fried shallots and serve.