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10 January 2013,01:37 by

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Peanuts, prawns, crab, and pomelo make an unusual as well as a refreshing and palate-cleansing salad to serve with a selection of other Southeast Asian dishes.
Serves :

Preparation Method :

  • To make the dressing, mix the fish sauce, sugar, and lime juice in a bowl. Whisk well, then cover with clear film (plastic wrap) and set aside.
  • Heat the oil in a small frying pan, add the shallots and garlic, and cook over medium heat until they are golden. Remove from the pan and set aside.
  • Peel the pomelo and break the flesh into small pieces, taking care to remove any membranes.
  • Grind the peanuts coarsely and put them in a salad bowl.
  • Add the pomelo flesh, prawns, crab meat, mint leaves, and the shallot mixture.
  • Pour over the dressing, toss lightly, and sprinkle with the spring onions, chillies, and coriander leaves.
  • Add the shredded coconut, if using. Serve immediately.


  • 2 tablespoons Cooking oil
  • 4 shallots, finely sliced
  • 2 garlic cloves, finely sliced
  • 1 large pomelo
  • 1 tablespoon roasted peanuts
  • 115 grams cooked peeled prawns (shrimp)
  • 115 grams cooked crab meat
  • 10-12 small fresh mint leaves
  • For the dressing
  • 2 tablespoons Thai fish sauce
  • 1 tablespoon palm sugar or light muscovado (brown) sugar
  • 2 tablespoons fresh lime juice

For the garnish

  • 2 spring onions (scallions), sliced
  • 2 fresh red chillies, seeded and thinly sliced
  • Fresh coriander (cilantro) leaves
  • Shredded fresh coconut (optional)

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