Name: Prawn & pomelo salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3
Cuisine: Thai
Ingredients: 5 tbsp pomelo, grapefruit or lime juice; 2 tbsp fish sauce; 2 tbsp light muscovado sugar; 2 tsp tamarind paste or HP sauce; 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 prawn or crayfish tails; 1 Little Gem lettuce torn into leaves (optional); small pack fresh coriander leaves only, torn; 2 tbsp toasted salted peanut roughly chopped

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

Method

step 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.)
step 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.
step 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.