← Nouns Cooking · Thai

Ingredients

• 1 large pomelo (about 450 g peeled segments)
• 8 cooked prawns, halved lengthways
• 2 tbsp unsweetened coconut flakes
• 3 tbsp roasted peanuts, roughly crushed
• 2 tbsp Crispy fried shallots
• 1 tbsp Thai roasted chilli paste (nam prik pao)
• 1 tbsp Fish sauce
• 1 tbsp Palm sugar, grated
• 1½ tbsp lime juice
• 2 tbsp Coconut milk (optional)
• 1 Bird's eye chilli, chopped (optional)
• 1 handful mint and coriander leaves

Method

1. Peel the pomelo, remove every bit of white pith and membrane, and break the flesh into bite-sized clusters.
2. Toast the coconut in a dry pan over medium-low heat for 2–3 min, stirring, until golden. Tip out immediately.
3. Whisk the chilli paste, fish sauce, palm sugar and lime juice until smooth, then stir in the coconut milk and chilli. It should taste sweet, salty, sour and a little smoky.
4. Gently fold the pomelo and prawns with the dressing, being careful not to crush the fruit.
5. Pile onto a plate and scatter with the toasted coconut, peanuts, fried shallots and herbs. Serve straight away.

Tips

• Pomelo varies a lot in sweetness; taste a piece first and add more lime or sugar to match.
• Nam prik pao usually contains dried shrimp and soy; contains peanuts and shellfish.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Rachel Cooks Thai Hot Thai Kitchen