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
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.