Side

Prawn and pomelo salad

Name: Prawn and pomelo salad recipe
Yield: 4
Ingredients: 1 small pomelo; 12 cooked medium prawns, peeled and deveined; 1 bunch mint, leaves picked; 1 bunch Vietnamese mint, leaves picked; 2 sprigs Thai basil, leaves picked; 150g pickled carrot and daikon (see note); 2 long red chillies, deseeded and julienned; 2 Lebanese cucumbers, halved lengthwise and sliced on an angle; 40.00 ml fried shallots, to serve; 150ml nuoc mam dipping sauce (see note)

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by Jerry Mai

JERRY MAI, CHEF

Mar 20, 2023

"The pomelo is an ancient citrus fruit native to Southeast Asia. It’s not dissimilar to grapefruit, and it makes a regular appearance in Vietnamese salads."

1 small pomelo
12 cooked medium prawns, peeled and deveined
1 bunch mint, leaves picked
1 bunch Vietnamese mint, leaves picked
2 sprigs Thai basil, leaves picked
150g pickled carrot and daikon (see note)
2 long red chillies, deseeded and julienned
2 Lebanese cucumbers, halved lengthwise and sliced on an angle
2 tbs fried shallots, to serve
150ml nuoc mam dipping sauce (see note)

Method

1.

To remove the flesh from the pomelo, peel rind from fruit and break fruit in half. Individually peel skin from each segment and gently pull flesh out. (This ensures the segments are not broken and bruised.) Gently tear segments into bite-sized pieces.
2.

Whisk the dressing ingredients in a small bowl. Combine all the salad ingredients except the fried shallots in a large bowl. Toss through the nuoc mam dressing, then transfer to a large serving plate or bowl.
3.

Top with fried shallots and serve.