Prawn & pomelo salad

Name: Prawn & pomelo salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 5 Tbsps pomelo, grapefruit or lime juice; 2 Tbsps fish sauce; 2 Tbsps light muscovado sugar; 2 teaspoons tamarind paste or HP sauce; 1 just-ripe avocado; 1 shallot, finely sliced; 1 red birds-eye chilli, finely shredded (deseeded if you dont like it too hot); 250 grams cooked prawn or crayfish tails; 1 Little Gem lettuce, torn into leaves (optional); 1 small pack fresh coriander, leaves only, torn; 2 Tbsps toasted salted peanut, roughly chopped; 1 pomelo or a plump, white grapefruit

The recipe Prawn & pomelo salad can be made in about 20 minutes. This recipe makes 2 servings with 349 calories, 11g of protein, and 20g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of peanut, hp sauce, little gem lettuce, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It works well as a reasonably priced side dish.

Instructions

Pull apart the pomelo (see below) or segment the grapefruit, retaining any juices for the salad. (Pomelos may be dry, which is why the recipe gives lime juice as an option.)

Ingredients you will need

Grapefruit

Lime Juice

Pomelo

Put 4 tbsp juice into a small pan with the fish sauce, sugar and tamarind paste. Bring to a simmer for 2 mins, or until thick and syrupy, then leave to cool.

Ingredients you will need

Tamarind Paste

Fish Sauce

Juice

Sugar

Equipment you will use

Frying Pan

Halve, stone, then slice the avocado, and toss with the shallot, chilli and remaining juice. Mound into bowls with the pomelo flesh, prawns, lettuce and coriander. Spoon over the sticky dressing, then scatter with the chopped peanuts.

Ingredients you will need

Coriander

Avocado

Lettuce

Peanuts

Shallot

Chili Pepper

Pomelo

Shrimp

Juice

Equipment you will use

Bowl

Equipment

Frying Pan

Bowl

Ingredients

Servings:

5Tbsps

pomelo, grapefruit or lime juice 2Tbsps

fish sauce 2Tbsps

light muscovado sugar 2teaspoons

tamarind paste or HP sauce 1

just-ripe avocado 1

shallot, finely sliced 1

red bird's-eye chilli, finely shredded (deseeded if you don't like it too hot)250grams

cooked prawn or crayfish tails 1

Little Gem lettuce, torn into leaves (optional)1small

pack fresh coriander, leaves only, torn 2Tbsps

toasted salted peanut, roughly chopped 1

pomelo or a plump, white grapefruit

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Lapis Luna Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.