Sweet, juicy pomelo with crushed peanuts and refreshing herbs make for a perfect salad on a hot day.

Serves 4

Ingredients

• Grated skinned coconut - 2 Tbsp
• Dried prawns (shrimp) - 1 Tbsp, washed and drained
• Pomelo - 1, small
• Prawns (shrimp) - 100g (3 1/2 oz), boiled and peeled
• Chicken breast - 100g (3 1/2 oz), boiled and shredded
• Crisp-fried shallots - 1 Tbsp
• Crisp-friend garlic - 1 Tbsp
• Unwalted roasted peanuts - a handful, crushed
• Shallot - 1, finely sliced
• Red chillies - 2, seeded and finely sliced into strips
• Ming leaves - 1 sprig

• Dressing

• Lime juice - 1 Tbsp
• Thai tom yum paste - 1 Tbsp
• Salt - 1/2 tsp
• Sugar 1 tsp

Method

1. Heat a saucepan for frying over medium heat and dry-fry grated coconut until fragrant and golden brown in colour. Remove from heat and pour into a mixing bowl.
2. Place dried prawns into a blender (food processor) and blend until prawns are light and fluffy in texture. Set aside.
3. Halve pomelo, and separate segments. Remove pips and discard membrane.
4. Add the pomelo sacs, prawns, shredded chicken, crisp-fried shallots and garlic, peanuts, sliced shallots and red chilli strips to grated coconut in mixing bowl and toss lightly.
5. In a separate mixing bowl, combine the dressing ingredients and mix will until sugar dissolves. Pour the dressing over salad ingredients and toss lightly again.
6. Serve garnished with mint leaves.

Pomelo salad