In place of vegetables, this salad brings together pomelo segments, prawns, herbs and nuts in a lively combination. It’s a refreshing salad that's perfect for steamy days and balmy evenings.
- 2 tbsp dried shrimp, soaked in water for 10 minutes, drained
- 12 medium-large cooked prawns, peeled and cleaned with tails in tact
- ½ large pomelo, skin and seeds removed, segments broken into bite-sized pieces
- 1 cup mint leaves (try a mix of Vietnamese and round mint), coarsely chopped
- sea salt, to taste
- 2 tbsp roasted unsalted peanuts, lightly crushed
- 2 tbsp dessicated coconut, toasted
- 1 bird's eye chilli, finely chopped
- 1 small garlic clove, crushed
- 1 tbsp grated palm sugar
- 4 tbsp lime juice
- 2 tbsp fish sauce
- 2 tbsp cold water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
For the dressing, place all the ingredients in a jar. Seal and shake well until the sugar is dissolved. Taste the dressing and adjust to make sure it's balanced. It should be a balance of salty, hot, sour and sweet.
Place the soaked dried shrimp into a mortar and pestle and lightly pound. Cut the fresh prawns in half lengthways.
Place the pounded dried shrimp, prawns, pomelo pieces and chopped mint in a bowl. Just before serving, mix in about 60 ml (¼ cup) of the dressing. Toss to combine, then taste and add more salt or dressing if required. Transfer to a serving bowl, sprinkle over the coconut and peanuts and serve.
Diana Chan and guests explore the flavours of Asia from her Melbourne home in the second series of Asia Unplated.