Prawn & pomelo salad

Prawn & pomelo salad

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(3 ratings)

Prep: 15 mins Cook: 5 mins


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: per serving

  • kcal395
  • fat23g
  • saturates5g
  • carbs21g
  • sugars18g
  • fibre6g
  • protein26g
  • salt2.8g
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    For the dressing

    • 5 tbsp pomelo, grapefruit or lime juice
    • 2 tbsp fish sauce
      Fish sauce

      Fish sauce

      A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

    • 2 tbsp light muscovado sugar
    • 2 tsp tamarind paste or HP sauce



      A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

    For the salad

    • 1 just-ripe avocado



      Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

    • 1 shallot, finely sliced



      Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

    • 1 red bird's-eye chilli, finely shredded (deseeded if you don't like it too hot)
    • 1 pomelo or a plump, white grapefruit



      Named for the fact that the fruits grow in grape-like bunches, grapefruits are the largest…

    • 250g large cooked prawn or crayfish tails



      There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

    • 1 Little Gem lettuce, torn into leaves (optional)
    • small pack fresh coriander, leaves only, torn
    • 2 tbsp toasted salted peanut, roughly chopped


    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.

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    Comments, questions and tips

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    11th Dec, 2017
    We found the dressing too salty and sharp so we made a brown sugar syrup and added fish sauce, line juice and tamarind to taste. It was a huge success.
    1st Jun, 2016
    Having just returned from Thailand where I ate this several times, I love this recipe.
    11th May, 2014
    A fabulous recipe, full of freshness and flavour. The dressing with tamarind and grapefruit juice was delicious. Will make again, for sure.
    1st Mar, 2014
    Too sharp for our taste, but then again we were missing a few ingredients.
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