add to shopping list Ingredients

2 cups pomelo fresh peeled
½ cup thin slices of shelled steamed prawn
¼ cup pan-roasted shredded coconut meat
¼ cup coarsely ground pan-roasted peanut
1 tbsp. sauted shallot slices
1 thinly sliced red spur chilli
1 tsp. thinly sliced kaffir lime leaves
1 tbsp. coriander leaves
1 dried large chilli, roasted until fragrant
1 tbsp. well-pounded dried knife fish
2 roasted shallots, 1 roasted garlic bulb
3 tbsp. palm sugar, 3 tbsp. fish sauce
3 tbsp. tamarind juice

Preparation

DRESSING COOKING:

1.Pound the chilli, fish, shallots and garlic until well ground.
2.Transfer to a pot, add the fish sauce, sugar and tamarind juice and simmer until thickened.

PREPARATION:

1.Place the pomelo in a bowl, add the prawn and then pour on the dressing.
2.Add the coconut, the peanuts, and half a tablespoonful of the sauted shallot and toss gently until thoroughly mixed.
3.Transfer the salad onto a plate, sprinkle with the remaining sauted shallot, spur chilli, kaffir lime leaves and the coriander leaves and then Serve.

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Reviews

6/19/10

Theresa111 says:

Your recipe is a grest addition to the Asian and salad food categories. I will look up the ingredient pomelo, as I am not aware of it. the dish looks so good.

6/19/10

Theresa111 says:

From the small photograph, it appears to be a fruit or vegetable.

6/20/11

silverfox99 says:

To much work goes into this one. No time for me.

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