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Prawn and pomelo salad-3
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Prawn and Pomelo Salad with Caramelised Coconut

Pomelos can be found at many Western and Asian grocers. The fruit has a thick skin and pith which can be cut off with a knife. Wedges are peeled more easily by hand. Lefotver pomelo wedges can be eaten on their own, but they also make a great addition to fruit salads or an Asian slaw.
Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Servings: 2


For the Prawn and Pomelo Salad:

  • 12 large cooked peeled prawns tails removed
  • 3 pomelo wedges
  • 1 tsp fish sauce
  • 1 tsp lime juice

For the Caramelised Coconut:

  • 2 tbsp moist coconut flakes
  • 1 tsp brown sugar


To make the Prawn and Pomelo Salad:

  • Chop prawns into 1cm pieces.
  • Peel the pith off the pomelo wedges, break pieces into loose chunks.
  • Combine fish sauce and lime juice in a bowl. Add prawns and pomelo seeds. Mix well. Set aside.

To make Caramelised Coconut:

  • preheat oven grill to hot.
  • Mix coconut and brown sugar in a bowl.
  • Spread sugared coconut on a baking tray lined with some non-stick baking paper.
  • Place under the grill for 1-2 minutes or until the coconut starts to become golden brown.
  • Remove from grill and allow to cool before handling.

To serve:

  • Divide prawn and pomelo mixture between your serving bowls. Top with some crunchy caramelised coconut.
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