Recipe: Prawn, Pomelo & Toasted Coconut Salad

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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

100ml water


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.


Loved this? Find more delicious recipes in our Road to QV cookbook, available for purchase in our online store.

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