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    Prawn and Pomelo Salad

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    Prawn and Pomelo Salad

    This is an incredibly refreshing salad

    • Preparation time: 20 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    • 50g fresh coconut pieces, very finely sliced
    • 1 tsp palm or brown sugar
    • 1 tbsp rice vinegar
    • 1-2 tbsp fish sauce
    • 1 pomelo
    • 2 small chicory bulbs
    • ½ cucumber, deseeded and pared into strips
    • 250g cooked king prawns
    • 2 shallots, very finely chopped
    • 15g mint leaves, shredded
    • 1 red chilli, finely chopped


    1. Toast the coconut in a dry frying pan over a medium heat, stirring often, until tinged with gold. Combine the sugar and vinegar with the fish sauce, to taste, and any juice from the pomelo. Set aside. Mix all the remaining ingredients and toss with the dressing. Serve straight away.

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