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1
To make the dressing, place the chilli, garlic and a pinch of salt into a mortar and pound to a paste with the pestle.
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2
Add the shrimp and pound to combine.
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3
Add the palm sugar and stir until it has dissolved, then stir in the lime juice and fish sauce.
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4
Remove and discard the prawn heads, then peel the prawns, leaving the tails intact.
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5
Using a pair of kitchen tweezers, devein the prawns.
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6
Place the prawns into a bowl with the oil, season to taste with salt and freshly ground pepper, then toss to combine.
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7
Preheat a chargrill pan until hot, then cook the prawns for 2 minutes on each side, or until they are cooked through.
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8
Transfer the prawns to a bowl, add the remaining ingredients and dressing, and toss gently.
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9
Serve immediately as a light lunch or as part of a Thai-style banquet.
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10
Notes: Pomelos are large citrus fruits, related to the grapefruit.
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11
They're available from Asian food stores and from some greengrocers.
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12
If they are not available, you can substitute pink grapefruit.
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13
Dried shrimp are available from Asian food stores.
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14
Wing beans are a distinctive-looking beans which retains their crispness when cooked.
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15
Apparently, they are good in salads and stir-fries.
