A modern take on the traditional prawn cocktail, this Prawn and Pomelo Salad with Caramelised Coconut bursts with summery flavours!
When I saw a stack of pomelos at the local grocer’s the other day I got excited, because as much as I love grapefruit (a hybrid of pomelo and an orange), I absolutely adore the milder flavour and slightly more grainy texture of this fruit.
Known as Chinese grapefruit, the fruit is used in a lot of South East Asian cuisines, especially in salads, because the seeds don’t burst as easily as the case may be in other citrus, which means the juices don’t go spilling everywhere making a soggy mess. Perfect for a crab salad or a cooked prawn cocktail Asian-style!
And what better way to spruce up a tangy Asian seafood and citrus salad than with a touch of crunchy, caramelised coconut?