Ingredients (for 2):
½ large pomelo, peeled and separated into segments
4 large or 8 small prawns, shrimps, peeled and deveined
¼ cup desiccated coconut flakes (unsweetened)
¼ cup coconut milk (optional) 120ml
¼ cup roasted peanuts, roughly chopped,
2 tbsp. cup shallots (or onion), finely sliced
1 tbsp. garlic, minced
1 handful mint leaves
1 handful coriander leaves
3 tbsp. fish Sauce
3 tbsp. Lime/Lemon Juice
1 tbsp. Sugar
¼ to ½ tsp small dried red chilies (optional)
Instructions:
Peel the segments of the pomelo and remove any seeds. Crumble the segments without squashing them or releasing the juice.
Poach the prawns at 60 to 80 degrees water, drain and set them aside. Be sure not to overcook the prawns.
Combine the fish sauce, lime juice, sugar and chili to make the dressing and mix well. Set it aside.
In a small saucepan, pour the vegetable oil and then sauté the shallots, garlic and dried pepper flakes over medium heat until fragrant and slightly caramelized. Add the coconut milk into it and bring to just before boiling. Remove from heat and set cool down.
In a frying pan over medium-low heat, dry toast the coconut flakes until golden color. Set it aside and let cool down.
Just before serving add the dressing and toss to combine. Sprinkle with fried shallots (optional) and serve.