PRAWN AND POMELO SALAD
SERVES 4 PREP TIME 15 MINS COOKING TIME 2 MINS

INGREDIENTS
250g fresh medium prawns (about 10 pcs)
½ pomelo or 2 grapefruits, peeled and shredded to yield 2 cups pulp
2 tbsp chopped roasted unsalted peanuts
2 tbsp finely shredded polygonum leaves (daun kesum)
1 finger-length red chili, seeded and sliced
1 tbsp crisp fried shallots*

Dressing:
2 tbsp fish sauce
2 tbsp rice vinegar
2 tsp sugar (4 tsp if using grapefruit)

METHOD
1. Peel and devein prawns, then halve lengthwise. Bring 250ml (1 cup) of water to a boil in a saucepan. Poach the prawns for 1 to 2 minutes until pink or just cooked. Remove and set aside to cool.

2. Combine dressing ingredients in a small bowl and mix until the sugar is dissolved.

3. In a large bowl, toss the pomelo with the dressing to mix well. Add all the other ingredients and continue tossing until well combined, adjusting the seasoning with more fish sauce or sugar as needed. Transfer to a serving platter, top with the prawns and serve immediately.

* Buy ready-prepared fried shallots or to make them, slice 3 – 4 shallots thinly and deep fry in over low heat for 3 to 5 minutes, stirring constantly, until golden brown and crisp. Remove and drain on paper towels.