Kalette, prawn and pomelo salad
Kalette, prawn and pomelo salad
Ingredients
Salad
- 2 pomelos, peeled, segmented
- 150g kalettes, ends trimmed, leaves separated
- 1/4 red cabbage, shredded
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
Prawns
- 600g raw banana prawns, peeled leaving tails intact, deveined
- 2 tbsp fish sauce
- 2 garlic cloves, crushed
- 1 long red chilli, finely chopped (optional)
- 1 tsp caster sugar
Nuoc mam dressing
- 2 tbsp caster sugar
- 2 tbsp fish sauce
- 4 garlic cloves, crushed
- 2 long red chillies, finely chopped
Instructions
- 1
Reserve one-quarter of the pomelo. Break the remaining pomelo into bite-sized pieces. Place in a bowl with kalette, cabbage, mint and coriander.
- 2
Combine prawns, fish sauce, garlic, chilli, if using, and sugar in a medium bowl. Place in the fridge for 10 mins to chill.
10 min - 3
Meanwhile, to make the nuoc mam dressing, blend or process the reserved pomelo in a blender or food processor. Strain through a sieve into a jug, pressing with the back a spoon. Place 1/3 cup (80ml) pomelo juice, sugar, fish sauce, garlic and chilli in a screw-top jar. Seal and shake to combine.
- 4
Heat a greased barbecue grill or chargrill on high. Cook prawns for 2-3 mins each side or until prawns curl and are cooked through.
2 min - 5
Add prawns to the kalette mixture in the bowl with the nuoc mam dressing and toss to combine. Transfer to a serving dish. Sprinkle with extra mint and coriander
