Pomelo and prawn salad with mint and peanuts

Ingredients

For 1 serving

• Pomelo200 g
• Shrimp130 g
• Carrots50 g
• Cucumber60 g
• Mint5 g
• Cilantro5 g
• Peanuts15 g
• Lime juice1 tablespoon
• Fish sauce2 teaspoons
• Brown sugar1 teaspoon
• Rice noodles50 g
• Saltto taste

Contains: nuts, shellfish, fish

In season: November – March

Method

1. Bring a small pan of salted water to the boil and cook the peeled prawns for 2 minutes, until pink; drain and cool under cold water. Pour more boiling water over the rice noodles and leave for 5–6 minutes, until soft; drain and rinse cold.
2. Peel the pomelo, removing the rind and the bitter white membranes, and break the segments into small pieces.
3. Peel the carrots, wash the cucumber and cut both into julienne; pick the mint and fresh coriander leaves and chop the peanuts.
4. In a bowl mix the lime juice, fish sauce and brown sugar until the sugar dissolves.
5. Combine the pomelo, prawns, noodles, vegetables and herbs, dress and finish with the peanuts.