The prawns in this salad can also be left whole and barbecued in
their shells for extra flavour.
12large uncooked prawns, peeled, cleaned and coarsely chopped2pomelo or large grapefruit peeled, segmented and broken into small pieces2red shallots, thinly sliced on a mandolinLarge handful torn coriander and Thai basil(optional), and lime halves, to serveRoasted chilli dressing6red shallots, coarsely chopped3garlic cloves, coarsely chopped12medium dried red chillies, broken in half and seeds shaken out2 tbspvegetable oil1 tspshrimp paste (belacan)50 gmlight palm sugar, crushed2 tbspfish sauce3 tsptamarind puréeFried shallotsSunflower oil, for shallow-frying10red shallots, thinly sliced
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.
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.
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.
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.