PRAWN AND POMELO SALAD WITH ROASTED CHILLI DRESSING
Prep time 20 mins Cooking time 20 mins Serves 4
INGREDIENTS
12 large uncooked prawns, peeled, cleaned and coarsely chopped
2 pomelo or large grapefruit peeled, segmented and broken into small pieces 2 red shallots, thinly sliced on a mandolin A large handful of torn coriander and Thai basil (optional), and lime halves, to serve
ROASTED CHILLI DRESSING
6 red shallots, coarsely chopped
3 garlic cloves, coarsely chopped 12 medium dried red chillies, broken in half and seeds shaken out
2 tbsp vegetable oil
1 tsp shrimp paste (belacan) 50g light palm sugar, crushed 2 tbsp fish sauce
3 tsp tamarind paste
FRIED SHALLOTS
Sunflower oil, for shallow-frying 10 red shallots, thinly sliced
METHOD
For roasted chilli dressing, heat a wok over high heat, add shallot and garlic, stir-fry until charred and starting to soften, 1-2 mins, then transfer to a small food processor.
Add chillies to wok, stir-fry until toasted, 1-2 mins, then add to shallot mixture and blend to a coarse paste. Heat oil in wok, add shrimp paste and stir until toasted, 10-20 seconds, then add shallot-chilli paste, palm sugar, fish sauce, tamarind and 60ml water, and stir continuously until jammy, 2-3 mins. Adjust seasoning with palm sugar, fish sauce and tamarind; dressing should be hot, sweet, salty and a little sour. Roasted chilli dressing will keep refrigerated for 3 weeks; use as a condiment.
For fried shallots, heat 5cm oil in a wok over medium heat, add shallot in batches and stir until golden and crisp, 2-3 mins. Remove with a slotted spoon and drain on paper towels. Drain most of the oil from the wok, leaving 2 tbsp. (Reserve remaining oil for cooking other dishes.)
Heat over high heat, add half the prawns and cook without stirring for 1 minute, then stir-fry occasionally until golden and just opaque, 3-4 mins. Repeat with remaining prawns. Toss prawns and fruit with a tablespoon of roasted chilli dressing in a bowl. Add shallot and herbs, toss lightly, scatter with fried shallots and serve with extra dressing and lime.