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Pomelo Thai Salad – Recipe

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Pomelo’s are at their best December to February and to celebrate we are cooking Chorchaba’s Thai salad using this unique ingredient. Pomelo mixes the sweet taste of orange with the tang of lemon and has a similar structure to grapefruit.

Pomelo Salad

Ingredients – Serves 2

  • 150g fresh cooked prawns (shelled)
  • 250g fresh pomelo segments
  • 2 tbsp toasted shredded coconut 
  • 30g crunchy cashew nuts
  • 25g crispy shallots 
  • 3 fried chilli (whole)
  • 2 tablespoons of vegetable oil 
  • 5 kaffir lime leaves finely shredded
  • 1 fresh chilli sliced
  • 2 tablespoon Thai chilli oil
  • 2 tsp fish sauce 
  • 2 tsp lime juice

 

Method:

  1. 1. Heat the oil in a frying pan and fry the 3 whole chillies.
  2. 2. Combine the prawns, pomelo, shredded coconut, cashew nuts, shallots, and fried chilli in a bowl. 
  3. 3. Mix the remaining ingredients in a small bowl to make the dressing
  4. 4. Pour dressing over the prawns and pomelo mixture 
  5. 5. Serve with crisp green leaves such as iceberg lettuce
 
Note: Vegan option – use 150g Jackfruit
 
 
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image of plate of Thai salad
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