Pomelo salad with chicken and shrimp

Ingredients for 2 servings:

• 1 pomelo(s)
• 200 g chicken breast
• 125 g prawn(s) , (party prawns), cooked
• 2 shallots
• 25 g peanuts, roasted and salted
• 25 g desiccated coconut
• 15 g tamarind(s), squeezed
• 50 ml water
• 1 tbsp oil
• 1 tbsp palm sugar
• 1 lime(s)
• 2 tbsp soy sauce, light

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Yam Som O

Soak the tamarind in 50 ml of water. Roast the desiccated coconut in a dry pan until golden brown, then set aside to cool. Roughly crush the peanuts in a mortar and pestle. Peel and finely chop the shallots. Cut the chicken into strips. Halve the pomelo and scoop out the flesh with a spoon. Then tear the flesh into bite-sized pieces (be sure to remove the skin from the flesh). If you like, you can thoroughly scrape the pomelo halves and use them as serving dishes. Grill the chicken breast strips in a griddle pan with a little oil until crispy. Fry the shallots in a pan with the remaining oil until crispy, then remove. Knead the tamarind and press the juice through a fine sieve into the pan. Add the palm sugar and simmer briefly over high heat. Pour into a bowl, stir in the lime juice and soy sauce. Add the pomelo pieces, chicken, shrimp, and desiccated coconut, and mix gently. Serve sprinkled with the peanuts and shallots.