This dish has variations through the region: some people use fresh prawn in the main salad ingredient; if you do, use 2-3 prawns per person, omit the dried shrimp in the dressing and whiz up a dressing from lime juice, fish sauce, chilli, palm sugar and garlic.
Others use desiccated or fresh grated coconut flakes, a good handful. To make these, you simply put peeled coconut pieces through the grater element of your food processor, or grate by hand. Or simply use unsweetened desiccated coconut. These must be dry roasted in a pan before using
Thai pomelo salad
1 large pomelo, in segments
1 small cucumber, sliced
I small carrot, grated
100 g/3 ½ oz beansprouts
2 spring onions, finely sliced
1 small red onion, finely sliced
5-6 prawns (optional)
2 tbsp roasted, chopped peanuts; some to garnish
1 cup of grated or desiccated coconut flakes, dry roasted (optional)
coriander and basil to garnish
Dressing
1 tbsp dried shrimp (available any Chinese or Thai supermarket)
2 tbsp coconut oil
1 large clove garlic, peeled and finely chopped
1 small red birds eye chilli, thinly sliced and deseeded, if you prefer
1 tbsp palm sugar
2 ½ tbsp fish sauce
1 ½ tbsp lime juice
2-3 tbsp peanut oil
Peel the pomelo carefully. I do this by cutting both ends off and then cutting the peel in quarters. Remove pith and with a sharp knife ease the segments out from their skins, so you are left with the flesh only. Tear into bite sized pieces. Toss all the other prepared salad ingredients together and place in a bowl with the pomelo segments.
Now make the dressing: fry the dried shrimp in the sunflower oil until fragrant, about 1 minute, drain on kitchen towel and place in a blender with garlic and chilli. Grind into a coarse paste. Add sugar, fish sauce, oil and lime juice and mix well. Pour over salad and mix well. Garnish with coriander, basil and some of the peanuts.
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