Methods

• Whisk together fish sauce, palm sugar and lime juice. Set aside

• Heat oil on frying pan and fry shallots & garlic till crispy and golden brown. Remove from heat and set aside

• Peel pomelo and break the flesh into small pieces, taking care to remove any membranes

• Toss the pomelo, prawns, mint leaves & fried shallot mixture with the dressing.

• Sprinkled salad with spring onions, coconut & red chilies. Garnished with coriander leaves

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