Prawn & Pomelo Salad
Recipe GLPR1647b6e17db4e7
A light and refreshing Southeast Asian salad featuring succulent prawns and sweet pomelo segments tossed with creamy avocado, crisp lettuce, fresh herbs, and peanuts, all brought together with a tangy-sweet tamarind and fish sauce dressing.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
5 tbsp pomelo, grapefruit, or lime juice
2 tbsp fish sauce
2 tbsp light muscovado sugar
2 tsp tamarind paste
1 large pomelo (or grapefruit as substitute)
1 ripe avocado
1 shallot, thinly sliced
1 red chilli, finely sliced
300g cooked prawns (shrimp), peeled
2 cups crisp lettuce, torn into bite-sized pieces
Handful of fresh coriander (cilantro), roughly chopped
3 tbsp roasted unsalted peanuts, coarsely chopped
Directions
Peel and carefully pull apart the pomelo, separating the segments and removing the bitter white pith. Retain any juice that collects during this process, as it will be used in the dressing and salad. (Note: If pomelos are unavailable or seem dry, substitute with grapefruit segments or use lime juice instead.)
Pour 4 tablespoons of the pomelo (or grapefruit/lime) juice into a small saucepan. Add the fish sauce, light muscovado sugar, and tamarind paste, stirring to combine.
Place the pan over medium heat and bring the mixture to a gentle simmer. Allow it to cook for 2 minutes, stirring occasionally, until the dressing thickens into a syrupy consistency. Remove from heat and set aside to cool completely.
While the dressing cools, halve the avocado lengthwise, remove the stone, and slice the flesh into thin, even pieces.
In a medium bowl, combine the sliced avocado, sliced shallot, sliced chilli, and the remaining 1 tablespoon of juice. Toss gently to coat the avocado and prevent browning.
Divide the torn lettuce evenly among three serving bowls. Mound the avocado mixture in the center of each bowl, then arrange the pomelo segments and cooked prawns around it.
Scatter fresh coriander over each salad. Drizzle the cooled tamarind dressing over the top of each salad.
Finish by scattering the chopped roasted peanuts over each bowl and serve immediately.
