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.
Servings: 2
Ingredients
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
Instructions
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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