You are currently viewing Pomelo Thai Salad – Recipe

Pomelo Thai Salad – Recipe

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
 
 
image of Sunday cooking together at the cookery school Didsbury near Cheshire
image of plate of Thai salad
Image of Fit Food Class at the dining table enjoying their meal at Food Sorcery, Didsbury

All our classes can be adapted to most allergies and preferences – just let us know in the notes when booking

Choose a class to suit you

Gift vouchers are available and never expire.

Follow us @foodsorcery