Thai Pomelo Salad

1. 1

   Start by peeling the Pomelo/Grapfruit and breaking it into segments. Next, remove the outer membrane from each of the segments and gently separate the rubies between your fingers.

2. 2

   Fry the chopped onion, chili, spring onion and garlic in a hot pan with the peanut/vegetable oil till the onions brown and caramelise slightly, this should take about 8 to 10 minutes. Next, stir in the coconut cream, while still on the heat and cook in for about 2 minutes, the sauce will take on a brown colour.

3. 3

   In a separate pan dry toast the coconut on a medium-high heat till lightly brown, about 5 minutes. Toss the pan continuously or use a spatula to move the coconut around as you do not want to burn the coconut, once it is toasted, remove from the pan and set aside. In the same hot pan add the peanuts and the soy sauce swirling the pan to rotate the peanuts through the sauce allowing it to coat, and cook onto the peanuts. The peanuts should take about 5 minutes to toast. Set the toasted peanuts aside.

4. 4

   In a large frying pan, on a medium-high heat fry the prawns in the salted butter and black pepper. They should take about 5 to 7 minutes to cook and will turn a bright orange colour when they are ready. Once they are cooked, set aside.

5. 5

   In a large salad bowl, toss together the Pomelo/Grapefruit, coconut cream mixture, toasted coconut, toasted peanuts, and the cooked prawns. Dissolve the sugar in the lime sauce and fish sauce and pour the sauce over the Pomelo and Prawn salad. Lastly, season with salt and garnish with chopped mint and coriander.

* Per serving · 4 servings · Values may vary.