Pomelo & Prawns Salad
Method
Finely chop shallots. Slice lemon grass, spring onion and chilies. Break pomelo into ‘flakes’ and mix with lemon, honey, soy sauce and crushed garlic. Mix in chili, spring onion, lemon grass, shallots, coconut, almond, and cook prawns. Toss well. Adjust seasoning to taste if necessary.
Let stand for 1 hour for flavours to develop, before using.
Nutrition per serving
| Calories | 185 kcal |
| Fat | 1.3 g |
Ingredients
- 30 g Shallots
- 2 inch Lemon grass
- 5 ea. Bird chili
- 1 clv Garlic
- 10 g Spring onions
- 10 g Chinese parsley (coriander)
- 8 Tbs. Lemon juice
- 4 Tbs. Honey
- 2 Tbs. Soy sauce
- 1 Tbs. Toasted coconut flakes
- 1 Tsp Roasted almonds
- 100 g Prawns (cooked)
