Thai pomelo salad with shrimp

Ingredients for 4 servings:

• 1 large pomelo(s)
• 5 small shallots
• 2 cloves garlic
• 3 chili peppers, fresh, red
• 5 cm lemongrass
• 1 tbsp, heaped peanuts, freshly roasted
• 250 g prawn(s), peeled, cooked
• 3 small kaffir lime leaves
• 3 tbsp fish sauce
• 1 tbsp palm sugar
• 2 tbsp lime juice
• 4 spring onions, cut into fine rings
• some coriander leaves
• 1 tbsp, heaped desiccated coconut, freshly roasted

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 55 minutes

fruity, spicy

Peel the pomelo, cut into wedges, and carefully fillet it. Tear the pieces into chunks with your hands. Finely chop the shallots, garlic, and chili peppers. If you like it spicy, feel free to use the chili seeds. Remove the tough outer leaves from the lemongrass and finely chop them as well. Roast the peanuts in a pan and roughly crush them in a mortar. Remove the tough ribs from the kaffir lime leaves and cut them into hair-thin strips. To do this, simply roll them up and then carefully slice them. For the dressing, mix the fish sauce, palm sugar, and lime juice well and combine them with the prepared ingredients and the shrimp in a bowl. Finally, sprinkle with spring onions, coriander, and toasted desiccated coconut (careful, they burn quickly!).