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Ingredients
- Serves 4 people
½ large pomelo, skin and seeds removed, segments broken into bite-sized pieces
3 medium/large prawns per person, blanched 5 minutes or until cooked
2 tbsp dried shrimp, rehydrated in water for approximately 10 minutes
2 tbsp peanuts roasted, unsalted and lightly crushed
2 tbsp dessicated coconut, toasted
30 g mint leaves assorted if you can get them
dressing:
1 fresh bird’s eye chili, optional
1 small clove garlic, crushed
1 tbsp palm sugar
4 tbsp lime juice (approximately the juice of 1 to 2 limes)
2 tbsp fish sauce
2 tbsp cold water
Diana Chan's Nhoam Krauch Thlong (Pomelo Salad with Prawns)
Also known as Nhoam Krauch Thlong, Pomelo Salad is one of the dishes you must try when you visit Cambodia. While it is commonly served with savory pork belly, it also pairs well with juicy prawns, as shown in this recipe. Filled with a mix of refreshing ingredients including pomelo and mint leaves, this salad is served with toasted coconut, roasted peanuts and dried shrimp, which results in a delicious dish teeming with flavors and textures. Enjoy it with an equally punchy dressing to complete the experience.
- Easy
- 30 min
- 0 min
- 15 min
- 2 steps
- 12 Ingredients
- Easy
- 2 steps
- 12 Ingredients
- 30 min
- 0 min
- 15 min
Instructions
-
Prepare the dressing
- For the dressing, combine all the ingredients and mix until the sugar has dissolved. Taste the dressing and adjust to make sure it’s balanced.
-
Pound the shrimp
- Place the soaked dried shrimp into a mortar and pestle, and lightly pound.
Plate and Serve!
Place pomelo pieces, dried shrimp, the blanched prawns and half of the mint leaves in a salad bowl. Just before serving, mix in the dressing. Add the rest of the mint, sprinkle over the coconut and the peanuts.
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Ingredients
- Serves 4 people
-
½ large pomelo, skin and seeds removed, segments broken into bite-sized pieces
3 medium/large prawns per person, blanched 5 minutes or until cooked
2 tbsp dried shrimp, rehydrated in water for approximately 10 minutes
2 tbsp peanuts roasted, unsalted and lightly crushed
2 tbsp dessicated coconut, toasted
30 g mint leaves assorted if you can get them
-
dressing:
1 fresh bird’s eye chili, optional
1 small clove garlic, crushed
1 tbsp palm sugar
4 tbsp lime juice (approximately the juice of 1 to 2 limes)
2 tbsp fish sauce
2 tbsp cold water
Nutrition
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