Ingredients

  • Serves 2 people
  • ½ cucumber (peeled and thinly sliced)

  • 1 chinese fragrant pear (peeled and diced)

  • 300 g pomelo (break into bite size)

  • 15 g toasted cashew nuts (lightly crushed)

  • 4 g sesame oil

  • 10 g + 8 g olive oil

  • 15 g apple cider vinegar

  • 15 g honey

  • salt and pepper to taste

  • 300 g prawns (deshell and deveined)

  • 3 cloves garlic (thinly sliced)

  • ½ birds eye chilli (thinly sliced)

  • 20 g coriander leaves (remove leaves from stem, rough chop)

  • 3 g white sesame seeds

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Recipe Courtesy of
Asian Food Network

Pomelo & Prawn Salad

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There’s nothing like good mornings with a fresh, summery salad in a chilled bowl. Chinese pear, floral and juicy, gives water-bursting crunch in a mouthful of cashew nuts, cucumber and perfumed pomelo sacs. A dab of heat and savory comes from stir-fried prawns with chilli padi, sharp garlic and grassy coriander that is the contrasting layer of flavor in this bright, clean and refreshing salad. This is one dish that can be made ahead and eaten straight from the fridge.
  • Easy
  • 20 min
  • 20 min
  • 15 min
  • 3 steps
  • 14 Ingredients
  • Easy
  • 3 steps
  • 14 Ingredients
  • 20 min
  • 20 min
  • 15 min

Instructions

  1. Preparing the prawns

    • Grease the pan with 8g oil and pre heat pan on high heat.
    • Fry prawns, garlic and chilli.
    • Fry for 2mins or until prawns turn orange and set aside to rest

    | Prawns overcook easy, if the prawn has turn from grey to orange completely, take them off the heat immediately. If the prawns shrink ½ its original size means the prawns are overcooked.

    | If you don’t take spicy, you can omit birds eye chili completely.

    Preparing the prawns


  2. Preparing the salad and dressing.

    • Combine cucumber, pear and pomelo into a bowl.
    • In another bowl, combine Sesame Oil, 10g Olive Oil, Apple Cider Vinegar and honey. Mix well, add salt and pepper to taste.
    • Set the dressing aside.
    Preparing the salad and dressing.


  3. Finishing the salad

    • Add coriander leaves into the salad, pour dressing and combine well.
    • Add in prawns and toasted cashews and mix well.

    When dressing the salad, do not pour all the dressing at one go. Pour a little at a time, taste as you go along.

     Finishing the salad


Garnish and Serve!

Garnish with sesame seeds.

Garnish and Serve!

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    Ingredients
    • Serves 2 people
    • ½ cucumber (peeled and thinly sliced)

    • 1 chinese fragrant pear (peeled and diced)

    • 300 g pomelo (break into bite size)

    • 15 g toasted cashew nuts (lightly crushed)

    • 4 g sesame oil

    • 10 g + 8 g olive oil

    • 15 g apple cider vinegar

    • 15 g honey

    • salt and pepper to taste

    • 300 g prawns (deshell and deveined)

    • 3 cloves garlic (thinly sliced)

    • ½ birds eye chilli (thinly sliced)

    • 20 g coriander leaves (remove leaves from stem, rough chop)

    • 3 g white sesame seeds

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