for 4 person

Dressing

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

Roasted shallots and prawns

	oil for frying
3	shallot, 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

Salad

2	pomelo, 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

How it's done

Dressing

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.

Salad

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

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