Name: Pomelo, shrimp and coriander salad
Total time: 25 min
Yield: 4 servings
Cuisine: Thailand
Ingredients: Pomelo - 1 Unité(s); cooked prawns - 200 Gramme(s); shallot - 2 Unité(s); cilantro - 12 Gramme(s); mint - 8 Gramme(s); Roasted peanuts - 35 Gramme(s); desiccated coconut - 20 Gramme(s); Bird's Eye Chilli - 1 Unité(s); - Fish sauce! - 2 Centilitre(s); Lime juice - 2 Centilitre(s); Palm Sugar - 10 Gramme(s)

Ingredients

4 servings

Pomelo 1 Unité(s) or 2 firm grapefruits
cooked prawns 200 Gramme(s) shelled and deveined
shallot 2 Unité(s)
cilantro 12 Gramme(s)
mint 8 Gramme(s)
Roasted peanuts 35 Gramme(s)
desiccated coconut 20 Gramme(s) dry grilled, optional
Bird's Eye Chilli 1 Unité(s)
– Fish sauce! 2 Centilitre(s)
Lime juice 2 Centilitre(s)
Palm Sugar 10 Gramme(s)

Steps

Peel the pomelo raw. Separate the quarters, remove membranes and seeds, crumble the flesh into coarse grains. Drain for 5 min.
If using the coconut, brown it 2 min dry in a frying pan, until a slight wheat colour.
Mix fish sauce, lemon, sugar and chili pepper. The sauce should remain a little thick.
In a salad bowl, place pomelo, shrimp, shallot and herbs. Scatter, mix 30 seconds with your fingertips.
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Notes

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Thai cucumbers, nuoc-mam and peanuts

Matthieu LHOTE 15 min 4 servings

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Matthieu LHOTE 35 min 4 servings

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Matthieu LHOTE 30 min 4 servings

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