Cambodian Pomelo Salad with Prawns Recipe
This refreshing Cambodian pomelo salad with prawns recipe a breeze to make. It's also a traditional dish that can be served in a more contemporary style for entertaining.
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Course: Salad
Cuisine: Cambodian
Servings: 4
Calories: 166kcal
Salad
- 1 large pomelo segments broken into bite-sized pieces
- 3 medium/large prawns per person blanched
- 2 tbsp dried shrimp
- 2 tbsp peanuts roasted, unsalted and lightly crushed
- 2 tbsp grated coconut toasted
- 1 cup mint leaves assorted if you can get them
Sauce
- 1 fresh bird’s eye chilli optional
- 1 small clove garlic crushed
- 1 tbsp sugar use liquid palm sugar if possible
- 4 tbsp lime juice
- 3 tbsp fish sauce
- 2 tbsp cold water
Make the sauce first. Combine all the ingredients and mix until the sugar has dissolved. This sauce can keep for a couple of days.
Soak the dried shrimp in warm water for a few minutes (up to 10) and lightly pound in a mortar and pestle.
Place pomelo pieces, dried shrimp, the blanched prawns and half of the mint leaves in a salad bowl.
When you are ready to eat start mixing in the sauce. Add the rest of the mint, sprinkle over the coconut and the peanuts.
Serve immediately.
Serving: 1g | Calories: 166kcal | Carbohydrates: 24.5g | Protein: 11.8g | Fat: 3.8g | Saturated Fat: 1.2g | Polyunsaturated Fat: 2.6g | Trans Fat: 0g | Cholesterol: 35mg | Sodium: 1094mg | Fiber: 4g | Sugar: 4.8g