Recipe by: Christine Lee

Source: Adapted from http://www.thai-recipes-today.com

Serves: 6

Ingredients

Salad:

  • 1 pomelo flesh, torn into small pieces
  • 12 large prawns, shelled and deveined, blanched
  • 3 tbsp store-bought fried shallots
  • 4 tbsp dry roasted desiccated coconut
  • 3/4 cup roasted peanuts, chopped
  • 3 tbsp coriander leaves, chopped
  • 2 tbsp mint leaves, chopped
  • 1 tsp dry chili flakes
  • 2 kafir lime leaves, thinly sliced

Dressing:

  • 2 tbsp fish sauce
  • 2 tbsp palm sugar
  • 4 tbsp lime juice

Instructions

  • Make the dressing. Combine all the ingredients and stir well. Adjust seasoning. Set aside.
  • In a mixing bowl, add all ingredients and toss with dressing.

Download PDF version here: prawn-and-pomelo-salad

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