Prawn and pomelo salad recipe
A fragrant sweet, hot, salty and sour Vietnamese salad, using the sharp 'pomelo' citrus fruit, fresh herbs, peanuts, chilli, lime and ginger for flavour.
Ingredients
- 1 Birdseye Chilli
- 2 limes
- 1 small piece of ginger
- 2 cloves of garlic
- 1.5 tbsp sugar
- 1 tbsp fish sauce
- 1 Birdseye Chilli
- 2 limes
- 1 small piece of ginger
- 2 cloves of garlic
- 1.5 tbsp sugar
- 1 tbsp fish sauce
- 1 Birdseye Chilli
- 2 limes
- 1 small piece of ginger
- 2 cloves of garlic
- 1.5 tbsp sugar
- 1 tbsp fish sauce
- 2 pomelos
- 0.5 cucumber
- 1 carrot
- 1 shallot
- 2 tbsp toasted peanuts
- 1 pack shelled Tiger Prawns
- 1 bunch each of mint, coriander and Thai basil
- 2 pomelos
- 0.5 cucumber
- 1 carrot
- 1 shallot
- 2 tbsp toasted peanuts
- 1 pack shelled Tiger Prawns
- 1 bunch each of mint, coriander and Thai basil
- 2 pomelos
- 0.5 cucumber
- 1 carrot
- 1 shallot
- 2 tbsp toasted peanuts
- 1 pack shelled Tiger Prawns
- 1 bunch each of mint, coriander and Thai basil
Details
- Cuisine: Vietnamese
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- For the dressing: Slice the chilli. Juice the limes into a bowl. Finely chop the ginger. Crush the garlic. Place ingredients into the bowl and add the sugar and fish sauce.
- Mix thoroughly, and be sure to taste and adjust the quantities of each ingredient as necessary.
- For the salad: peel the pomelos and tear into segments. Finely slice or grate the cumber, carrot and shallot. Roughly crush the peanuts using a pestle and mortar.
- Season the prawns and fry until cooked through and pink. Chop the herbs.
- Mix all ingredients in a bowl, add the dressing and serve.
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