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Pomelo salad with prawns
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 237
  • Fat about 6g
  • Carbohydrates about 20g
  • Protein about 25g
This is needed
This is needed for 4 people
  • 3 tbsp fish sauce
  • 1 tbsp water
  • 2 tbsp cane sugar
  • 2 garlic clove, finely chopped
  • 1 organic lime, use grated zest and juice
  • 1 red chilli, deseeded, finely chopped
Roasted shallots and prawns
  • oil for frying
  • 0.25 tsp salt
  • 3 shallot, cut into thin rings
  • 1 tbsp white flour
  • 400 g peeled raw prawn tails (organic)
  • 1 garlic clove, pressed
  • 0.25 tsp salt
  • 2 pomelos, peeled, membranes removed, flesh roughly torn apart
  • 1 shallot, cut into thin rings
  • 1 bunch coriander, roughly chopped
  • 0.5 bunch Thai basil, roughly chopped
  • 2 tbsp salted peanuts, toasted
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And that's how it's done
And that's how it's done
In a bowl, mix the fish sauce, water and cane sugar with the lime zest and juice, add the garlic and chilli.
Roasted shallots and prawns
Heat a dash of oil in a non-stick frying pan. Mix the shallots, flour and salt, fry over a medium heat for approx. 10 mins. until golden brown. Remove and drain on paper towels. Heat a dash of oil in the same pan. Fry the prawns and garlic for approx. 2 mins. on each side, season with salt.
Add the pomelo, prawns, shallot and herbs to the dressing, mix. Scatter the roasted shallots and peanuts on top.