PRAWN & POMELO SALAD

Prawn & pomelo salad image

Seafood matches perfectly with bittersweet citrus fruit, like pomelo or grapefuit. Add chilli and a tamarind dressing for a bold Thai salad

Provided by Jane Hornby

Time 20m

Number Of Ingredients 12

Ingredients

5 tbsp pomelo, grapefruit or lime juice
2 tbsp fish sauce
2 tbsp light muscovado sugar
2 tsp tamarind paste or HP sauce
1 just-ripe avocado
1 shallot , finely sliced
1 red bird's-eye chilli , finely shredded (deseeded if you don't like it too hot)
1 pomelo or a plump, white grapefruit
250g large cooked prawn or crayfish tails
1 Little Gem lettuce , torn into leaves (optional)
small pack fresh coriander , leaves only, torn
2 tbsp toasted salted peanut , roughly chopped

Steps:

Pull apart the pomelo (see below) or segment the grapefruit, retaining any juices for the salad. (Pomelos may be dry, which is why the recipe gives lime juice as an option.)
Put 4 tbsp juice into a small pan with the fish sauce, sugar and tamarind paste. Bring to a simmer for 2 mins, or until thick and syrupy, then leave to cool.
Halve, stone, then slice the avocado, and toss with the shallot, chilli and remaining juice. Mound into bowls with the pomelo flesh, prawns, lettuce and coriander. Spoon over the sticky dressing, then scatter with the chopped peanuts.

Nutrition Facts : Calories 395 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 2.8 milligram of sodium