Preparation time 15 minutes
Cooking time 2 minutes
Serves 4
1 large pomelo
125 g (4 oz) peanuts, toasted and roughly chopped
175 g (6 oz) raw tiger prawns, peeled
2 tablespoons grapefruit juice
½ tablespoon Thai fish sauce
4 spring onions, finely shredded
6 mint leaves, finely shredded
1 large red chilli, finely sliced
pinch of crushed chilli or black pepper
pinch of grated nutmeg
4–5 frisée or lollo rosso leaves
Cut the pomelo in half and scoop out the segments and juice. Discard the pith and thick skin surrounding each segment and break the flesh into small pieces. Stir the toasted peanuts into the pomelo flesh and set aside to allow the flavours to blend.
Cook the prawns in a saucepan of lightly salted boiling water for 1–2 minutes, or until the prawns turn pink and are cooked through. Remove with a slotted spoon and drain well.
Add the prawns to the pomelo flesh with the grapefruit juice, fish sauce, shredded spring onions and mint.
Sprinkle the finely sliced chilli, crushed chilli or pepper and nutmeg over the salad and toss together. Line the inside of a bowl with the lettuce leaves and spoon in the salad. Chill until required.
For summer pomelo & avocado salad, cut 1 pomelo into segments as above. Halve 1 galia melon, deseed, peel and cut into cubes. Dice ½ cucumber and 3 tomatoes, discarding the seeds. Toss the pomelo, melon, cucumber and tomato with 3 tablespoons roughly chopped coriander and leave for 30 minutes. Just before serving, add 1 peeled, stoned and diced avocado, if liked, and mix well.