This refreshing prawn and pomelo salad is a delightful combination of sweet, tangy, and savory flavors. The juicy pomelo pairs beautifully with the succulent prawns, fresh herbs, and crunchy vegetables, all brought together by the vibrant nuoc mam dressing. A perfect dish for a light meal or a flavorful appetizer.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Peel the rind from the pomelo and break the fruit in half. Individually peel the skin from each segment and gently pull the flesh out to avoid bruising. Slice the segments into bite-sized pieces.
Place all the ingredients except for the minced garlic and thinly sliced chilli, along with 200 mL water, in a bowl and stir until the sugar dissolves.
Add 150 mL of the sauce to a small bowl with the remaining garlic and chilli. Whisk to combine.
Combine all the salad ingredients except the fried shallots in a large bowl.
Toss through the nuoc mam dressing, then transfer to a large serving plate or bowl.
Top with the fried shallots and serve.
Ensure the pomelo segments are peeled carefully to avoid bruising and maintain their texture.
Prepare the nuoc mam dressing in advance and store it in the fridge for up to two weeks for convenience.
Use fresh herbs for the best flavor and aroma in the salad.
Can I use grapefruit instead of pomelo?
Yes, you can substitute pomelo with grapefruit for a similar tangy flavor, though pomelo is sweeter and less bitter.
How long can the nuoc mam dressing be stored?
The dressing can be stored in the fridge for up to two weeks in an airtight container.
Can I make this salad vegetarian?
Yes, you can replace prawns with tofu or mushrooms and use a vegetarian fish sauce alternative.
What is the best way to peel a pomelo?
Peel the rind, break the fruit in half, and carefully peel each segment to avoid bruising the flesh.
Can I prepare the pickled carrot and daikon in advance?
Yes, the pickled carrot and daikon can be prepared a day ahead and stored in the fridge for added convenience.
Chef Miška Tolj-Turkić is a Croatian/Australian dual citizen, born in Western Australia, who's families migrated from Croatia in the 1920s. Originally raised in the lush wine growing district of The Swan Valley in Western Australia, he developed his love of cooking while watching his beloved grandmothers (Baba) working their cuisine magic. After a successful career as one of Australia's leading performers in the musical theatre, he retired from acting in 2012 to concentrate on his chosen new career as a chef. He also holds qualifications in Asian Cusine from TAFE NSW.
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