Prawn Pomelo
An all time classic Thai salad that compliments any main course, is also ideal as a summer snack.
Ingredients
- 2tbsp roasted grated coconut
- 1tsp diced lime
- 1tbsp diced ginger
- 2tbsp diced red shallot
- 1 handful chopped coriander leaves
- 1pc Thai birds eye chilli, finely sliced
- 4 prawns or shrimp, blanched, peeled deveined and sliced
- 50gm Pomelo segments
- 1tbsp Ground peanuts
- 6-8 betel leaves or baby spinach leaves
For the paste
- 4 slices galangal, sliced then roasted
- 2tbsp shallots, sliced then roasted
- 1pinch salt
- 1pc birds eye chilli
- ½tsp shrimp paste
- 1tbsp dried shrimps
- 3tbsp roasted grated coconut
For the sauce
- 5tbsp palm sugar
- 5tbsp water
- 4tbsp fish sauce
Start by making the paste combining all ingredients in pestle and mortar, and pounding until smooth.
For the sauce, dissolve palm sugar into the water, and reduce to thick syrup and then add the fish sauce and paste. Simmer for a couple of minutes but pay attention not to reduce the sauce too much as it will burn.
Remove from heat once the aroma of galangal is released, allow to cool for a few minutes before tasting, it should taste sweet and salty.
Combine cooled sauce with remaining ingredients in a mixing bowl, and serve on top of betel leaves. The distinct texture of the leaf combines very well with the richness of the pomelo mixture.