Prawn & Pomelo Salad

Juicy prawns and sweet-tart pomelo come together in this vibrant salad, balanced with creamy avocado, fresh chilli and a bold tamarind dressing. Finished with crunchy peanuts and fragrant coriander, it’s a refreshing dish with plenty of Thai-inspired flavour.

Prawn & Pomelo Salad

Serves 4

Total Time Prep: 15 mins, Cook: 5 mins

Ingredients

For the Salad
Pomelo	1
Just-ripe avocado	1
Shallot, finely sliced	1
Red bird’s-eye chilli, finely shredded and deseeded if preferred	1
Large cooked prawns	250g
Little Gem lettuce, leaves torn, optional	1
Fresh coriander leaves	Small handful
Toasted salted peanuts, roughly chopped	2 tbsp
For the Dressing
Pomelo, grapefruit or lime juice	5 tbsp
Fish sauce	2 tbsp
Light muscovado sugar	2 tbsp
Tamarind paste	2 tsp

Cooking Method

Step 01	Peel the pomelo, removing the thick pith and membranes. Separate the flesh into segments and set aside, reserving any juice.
Step 02	Add 4 tbsp of the pomelo juice to a small saucepan with the fish sauce, sugar and tamarind paste. Bring to a simmer and cook for 2 minutes, or until thickened and syrupy. Set aside to cool.
Step 03	Halve and remove the stone from the avocado, then slice. Toss with the shallot, chilli and remaining pomelo juice.
Step 04	Arrange the lettuce leaves, if using, on serving plates. Add the avocado mixture, pomelo segments, prawns and coriander.
Step 05	Drizzle the cooled tamarind dressing over the salad.
Step 06	Scatter with the toasted peanuts and serve immediately.