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.
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.