Name: Prawn and pomelo salad with roasted chilli dressing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 12 large uncooked prawns, peeled, cleaned and coarsely chopped; 2 pomelo or large grapefruit peeled, segmented and broken into small pieces; 2 red shallots, thinly sliced on a mandolin; Large handful torn coriander and Thai basil(optional), and lime halves, to serve; Roasted chilli dressing; 6 red shallots, coarsely chopped; 3 garlic cloves, coarsely chopped; 12 medium dried red chillies, broken in half and seeds shaken out; 2 tbsp vegetable oil; 1 tsp shrimp paste (belacan); 50 gm light palm sugar, crushed; 2 tbsp fish sauce; 3 tsp tamarind purée; Fried shallots; Sunflower oil, for shallow-frying; 10 red shallots, thinly sliced

Prawn and pomelo salad with roasted chilli dressing

The prawns in this salad can also be left whole and barbecued in their shells for extra flavour.

Serves 4

Prep

20M

Cook

20M

Total

40M

The prawns in this salad can also be left whole and barbecued in their shells for extra flavour.

Ingredients

12 large uncooked prawns, peeled, cleaned and coarsely chopped

2 pomelo or large grapefruit peeled, segmented and broken into small pieces

2 red shallots, thinly sliced on a mandolin

Large handful torn coriander and Thai basil(optional), and lime halves, to serve

Roasted chilli dressing

6 red shallots, coarsely chopped

3 garlic cloves, coarsely chopped

12 medium dried red chillies, broken in half and seeds shaken out

2 tbsp vegetable oil

1 tsp shrimp paste (belacan)

50 gm light palm sugar, crushed

2 tbsp fish sauce

3 tsp tamarind purée

Fried shallots

Sunflower oil, for shallow-frying

10 red shallots, thinly sliced

Method

Main

1.For roasted chilli dressing, heat a wok over high heat, add shallot and garlic, stir-fry until charred and starting to soften (1-2 minutes), then transfer to a small food processor. Add chillies to wok, stir-fry until toasted (1-2 minutes), then add to shallot mixture and blend to a coarse paste. Heat oil in wok, add shrimp paste and stir until toasted (10-20 seconds), then add shallot paste, palm sugar, fish sauce, tamarind and 60ml water, and stir continuously until jammy (2-3 minutes). Adjust seasoning with palm sugar, fish sauce and tamarind; dressing should be hot, sweet, salty and a little sour. Roasted chilli dressing will keep refrigerated for 3 weeks; use as a condiment.

2.For fried shallots, heat 5cm oil in a wok over medium heat, add shallot in batches and stir until golden and crisp (2-3 minutes). Remove with a slotted spoon and drain on paper towels.

3.Drain most of the oil from the wok, leaving 2 tbsp. (Reserve remaining oil for cooking other dishes.) Heat over high heat, add half the prawns and cook without stirring for 1 minute, then stir-fry occasionally until golden and just opaque (3-4 minutes). Repeat with remaining prawns.

4.Toss prawns and fruit with a tablespoon of roasted chilli dressing in a bowl. Add shallot and herbs, toss lightly, scatter with fried shallots and serve with extra dressing and lime.

Styling by Lisa Featherby