Prawn and pomelo salad with roasted chilli dressing

The prawns in this salad can also be left whole and barbecued in their shells for extra flavour.

You'll need

12 large uncooked prawns, peeled, cleaned and coarsely chopped 2 pomelo or large grapefruit peeled, segmented and broken into small pieces 2 red shallots, thinly sliced on a mandolin Large handful torn coriander and Thai basil(optional), and lime halves, to serve   Roasted chilli dressing 6 red shallots, coarsely chopped 3 garlic cloves, coarsely chopped 12 medium dried red chillies, broken in half and seeds shaken out 2 tbsp vegetable oil 1 tsp shrimp paste (belacan) 50 gm light palm sugar, crushed 2 tbsp fish sauce 3 tsp tamarind purée   Fried shallots Sunflower oil, for shallow-frying 10 red shallots, thinly sliced


  • 01
  • For roasted chilli dressing, heat a wok over high heat, add shallot and garlic, stir-fry until charred and starting to soften (1-2 minutes), then transfer to a small food processor. Add chillies to wok, stir-fry until toasted (1-2 minutes), then add to shallot mixture and blend to a coarse paste. Heat oil in wok, add shrimp paste and stir until toasted (10-20 seconds), then add shallot paste, palm sugar, fish sauce, tamarind and 60ml water, and stir continuously until jammy (2-3 minutes). Adjust seasoning with palm sugar, fish sauce and tamarind; dressing should be hot, sweet, salty and a little sour. Roasted chilli dressing will keep refrigerated for 3 weeks; use as a condiment.
  • 02
  • For fried shallots, heat 5cm oil in a wok over medium heat, add shallot in batches and stir until golden and crisp (2-3 minutes). Remove with a slotted spoon and drain on paper towels.
  • 03
  • Drain most of the oil from the wok, leaving 2 tbsp. (Reserve remaining oil for cooking other dishes.) Heat over high heat, add half the prawns and cook without stirring for 1 minute, then stir-fry occasionally until golden and just opaque (3-4 minutes). Repeat with remaining prawns.
  • 04
  • Toss prawns and fruit with a tablespoon of roasted chilli dressing in a bowl. Add shallot and herbs, toss lightly, scatter with fried shallots and serve with extra dressing and lime.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Jan 2017

You might also like...

Devilled eggs with togarashi


Cream cheese, herb and cucumber tea sandwiches

Lobster mousse


Nectarine Sgroppino

The Rosita cocktail


Loco moco with pineapple slaw

Drink-Your-Greens smoothie


conversion tool