Prawn & pomelo salad

Prawn & pomelo salad

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(2 ratings)

Prep: 15 mins Cook: 5 mins

Easy

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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Ingredients

    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
      Tamarind

      Tamarind

      tam-ah-rin-d

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

    For the salad

    • 1 just-ripe avocado
      Avocado

      Avocado

      av-oh-car-doh

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

    • 1 shallot, finely sliced
      Shallot

      Shallot

      shal-lot

      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
      Grapefruit

      Grapefruit

      grape-froot

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

    • 250g large cooked prawn or crayfish tails
      Prawn

      Prawn

      praw-n

      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

    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.

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    Comments (3)

    kpelly's picture
    5

    Having just returned from Thailand where I ate this several times, I love this recipe.

    fyoung's picture
    5

    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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