Prawn & pomelo salad

Prawn & pomelo salad

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Cooking time

Prep: 15 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 2 - 3

Seafood matches perfectly with bittersweet citrus fruit, like pomelo or grapefuit. Add chilli and a tamarind dressing for a bold Thai salad

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
395
protein
26g
carbs
21g
fat
23g
saturates
5g
fibre
6g
sugar
18g
salt
2.8g
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Ingredients

For the dressing

  • 5 tbsp pomelo, grapefruit or lime juice
  • 2 tbsp fish sauce
  • 2 tbsp light muscovado sugar
  • 2 tsp tamarind paste or HP sauce

For the salad

  • 1 just-ripe avocado
  • 1 shallot, finely sliced
  • 1 red bird's-eye chilli, finely shredded (deseeded if you don't like it too hot)
  • 1 pomelo or a plump, white grapefruit
  • 250g large cooked prawns or crayfish tails
  • 1 Little Gem lettuce, torn into leaves (optional)
  • small pack fresh coriander, leaves only, torn
  • 2 tbsp toasted salted peanuts, roughly chopped

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Method

  1. Pull apart the pomelo (see below) or segment the grapefruit, retaining any juices for the salad. (Pomelos may be dry, which is why the recipe gives lime juice as an option.)
  2. Put 4 tbsp juice into a small pan with the fish sauce, sugar and tamarind paste. Bring to a simmer for 2 mins, or until thick and syrupy, then leave to cool.
  3. Halve, stone, then slice the avocado, and toss with the shallot, chilli and remaining juice. Mound into bowls with the pomelo flesh, prawns, lettuce and coriander. Spoon over the sticky dressing, then scatter with the chopped peanuts.

Recipe from Good Food magazine, February 2014

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Comments

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fyoung's picture
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A fabulous recipe, full of freshness and flavour. The dressing with tamarind and grapefruit juice was delicious. Will make again, for sure.

naomigarnault's picture

Too sharp for our taste, but then again we were missing a few ingredients.

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