Substitute pink or ruby grapefruit if you can’t find pomelo. It is a much juicier fruit so drain well after chopping before adding to salad.
- 500g cooked king prawns
- 300g pomelo pieces
- 1 small clove garlic
- 1 lemongrass stalk, tough outer leaves removed, very finely sliced
- 4 small wild green chillies, finely sliced
- juice of 1 lime
- 1 tablespoon fish sauce
- 1 teaspoon caster sugar
- 2 tablespoons toasted desiccated coconut (unsweetened)
- 2 kaffir lime leaves, very finely shredded
- 1 large handful of coriander leaves
- 2 tablespoons crispy fried shallots
- ½ cup plain roasted peanuts, roughly chopped
Peel all the shells from the prawns and devein. Make sure all the thick skin has been removed from the pomelo. Roughly tear the segments with your hands into bite sized pieces, trying to remove as much of the tough outer pith as possible.
Crush the garlic and sugar in a mortar with a pestle until of puree consistency. Add the lemongrass and chillies then pound to release their flavours. Whisk in the lime juice and fish sauce and adjust the seasoning as necessary.
Toss the prawns, pomelo and dressing with the unsweetened desiccated coconut, shredded lime leaves and coriander. Sprinkle crispy fried shallots and peanuts on top. Serve immediately.