Pomelo salad with prawns

Total: 40 Min. | Active: 40 Min.
lactose-free, Low Carb
Nutritional value / person: 237 kcal
, Fat: 6 g
, Carbohydrate: 20 g
, Protein: 25 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


3 tbsp fish sauce
1 tbsp water
2 tbsp cane sugar
1 organic lime, use grated zest and juice
2 garlic cloves, finely chopped
1 red chilli, deseeded, finely chopped

Roasted shallots and prawns

oil for frying
3 shallots, cut into thin rings
1 tbsp white flour
¼ tsp salt
400 g peeled raw prawn tails (organic)
1 garlic clove, pressed
¼ tsp salt


2 pomelos, peeled, membranes removed, flesh roughly torn apart
1 shallot, cut into thin rings
1 bunch coriander, roughly chopped
½ bunch Thai basil, roughly chopped
2 tbsp salted peanuts, toasted
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How it's done

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In a bowl, mix the fish sauce, water and cane sugar with the lime zest and juice, add the garlic and chilli.

Roasted shallots and prawns

Heat a dash of oil in a non-stick frying pan. Mix the shallots, flour and salt, fry over a medium heat for approx. 10 mins. until golden brown. Remove and drain on paper towels. Heat a dash of oil in the same pan. Fry the prawns and garlic for approx. 2 mins. on each side, season with salt.


Add the pomelo, prawns, shallot and herbs to the dressing, mix. Scatter the roasted shallots and peanuts on top.

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