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Thai Cucumber Salad With Pomelo And Prawns

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Ingredients

For the dressing:
100gr palm sugar grated
100mls water
1 tbsp fish sauce
1 tbsp of juice from Japanese pickled ginger

Spice mix for prawns:
1 star anise
4 cloves
2 whole all spice
½ cinnamon quill
1 tsp coriander seed
1 tsp cumin
1 tbsp salt

Thai herb mix:
½ a bunch each of the following – picked whole leaves leaves:
Coriander
Vietnamese Mint
Basil
Golf ball sized piece of ginger - julienned
1 stick lemongrass finely sliced
5 green shallots (spring onion) finely sliced
1 red chilli finely sliced

Salad mix:
4 Lebanese cucumbers sliced lengthways on a mandolin
¼ of a Pomelo - in sections with peeland pith removed
12 King prawns peeled and de-veined (use sustainably harvested prawns like Spencer Gulf)
The juice of 1 juicy lime
100 grams bean sprouts
50 grams chopped roasted peanuts
Crispy fried Asian shallots to garnish

Method

For the dressing:
Bring palm sugar and water to boil in saucepan. Add fish sauce and pickled ginger juice

For prawns:
Toast spices lightly then grind to a powder in a grinder or mortar and pestle. Then add salt.

For the salad:
Slice the cucumbers add them to the herb mix with the pomelo, bean sprouts and peanuts in a large bowl.
Season prawns with the spice mix and coat generously with olive oil. Seal seasoned prawns on a hot grill or barbecue.
Add cooked and cooled prawns to the cucumber and herb mix.
Add dressing to salad mix and toss. As the dressing is quite sweet add the lime juice to balance taste.
Place salad on platter and add crispy shallots as garnish.

Notes