10 prawns, peeled, cleaned and cooked
1 cup pomelo flesh
½ cup dried coconut threads, toasted
¼ cup roasted peanuts, rough chopped
3 tablespoons crispy fried shallots
1 large red chilli, sliced
6 kaffir lime leves, finely sliced
3cm piece lemongrass, white part only finely chopped
1 handful coriander leaves
For the dressing
2 tablespoons smoked trout flesh
3 shallots, peeled and sliced
2 tablespoons dried chilli flakes
3 garlic cloves, peeled and chopped
3 tablespoons grated palm sugar
2 tablespoons tamarind water (see Basics pg 56)
3 tablespoons lime juice
3 tablespoons fish sauce
To make the dressing
In a mortar and pestle, pound the chilli flakes with the shallots and the garlic.
Add the smoked trout and pound until you make a rough paste.
In a saucepan or a wok, heat a little oil and cook the paste while stirring for 1 minute.
Add all the remaining dressing ingredients. Bring the boil then reduce to a simmer and cook for around 5 minutes.
Set the dressing aside to cool.
To make the salad
Put all the salad ingredients into a bowl, add the cooled dressing and mix together carefully.
Put the salad into your serving bowl and garnish with some chopped peanuts and a little toasted coconut if you desire.