Thai salad with pomelo


3 tablespoons Thai fish sauce
3 tablespoons fresh lime juice
1 tablespoon brown sugar
1 Discovered pomelo
100 g prawns, steamed and sliced
2 tablespoons dry-roasted grated coconut
2 tablespoons dry-roasted peanuts, coarsely chopped
1 tablespoon chopped shallots
1/2-1 cup fresh mint leaves, chopped
2-3 Thai chillies, finely chopped
Butter lettuce

A tasty Thai salad with pomelo and prawns.


  • 1
    In a small bowl mix together fish sauce, lime juice, and sugar. Blend until sugar has completely dissolved. Set aside.
  • 2
    Peel the pomelo, then cut out segments of fruit, leaving behind the bitter pith. Place the fruit in a bowl, reserving the juice from the fruit in another bowl. In a dry skillet, over medium heat, roast both the coconut, and the peanuts until toasty, and light brown in color. Chop the peanuts after roasting if necessary.
  • 3
    Salad should be fully assembled just before serving. Add the roasted peanuts and coconut, the shallots, chillies, mint, prawns and pomelo to a large bowl and toss. Pour the lime dressing over, and continue to toss. Taste and adjust seasoning, if the dressing is too pungent, add a bit of the reserved grapefruit juice. Garnish with scallions.
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