Ingredients:
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
DRESSING INGREDIENTS
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
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Preparation:
DRESSING COOKING:
Pound the chilli, fish, shallots and garlic until well ground. Transfer to a pot, add the fish sauce, sugar and tamarind juice and simmer until thickened.
PREPARATION:
Place the pomelo in a bowl, add the prawn and then pour on the dressing. Add the coconut, the peanuts, and half a tablespoonful of the sauted shallot and toss gently until thoroughly mixed.
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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