Salad of grilled prawns, pomelo and peanuts

Name: Salad of grilled prawns, pomelo and peanuts
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Shallot; 1 Garlic clove; 20 raw shrimps (about 30 g each; without head, in shell); 2 TABLESPOONS fish sauce + something to taste; 2 TABLESPOONS Soy sauce; 2 TABLESPOONS Peanut oil; 2 TEASPOONS brown sugar + something to taste; 1 TABLESPOON oyster sauce + something to taste; 1 (approx. 350 g) Cucumber; 7-10 Tbsp Salt; 1 (approx. 1.2 kg) Pomelo; 2 Carrots; 1 red chilli pepper; 25 g roasted, unsalted peanut kernels; 1 TABLESPOON Sesame Oil; 7-10 Tbsp Juice of 1/2 lime; 1/2 bunch Coriander and Thai basil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Shallot
1 Garlic clove
20 raw shrimps (about 30 g each; without head, in shell)
2 TABLESPOONS fish sauce + something to taste
2 TABLESPOONS Soy sauce
2 TABLESPOONS Peanut oil
2 TEASPOONS brown sugar + something to taste
1 TABLESPOON oyster sauce + something to taste
1 (approx. 350 g) Cucumber
7-10 Tbsp Salt
1 (approx. 1.2 kg) Pomelo
2 Carrots
1 red chilli pepper
25 g roasted, unsalted peanut kernels
1 TABLESPOON Sesame Oil
7-10 Tbsp Juice of 1/2 lime
1/2 bunch Coriander and Thai basil

Directions

1
Peel and finely dice the shallot. Peel and crush garlic. Peel prawns, except for the tail fin, and remove the intestines. Wash the prawns and dab them dry. Mix fish sauce, soy sauce, 1 tbsp. peanut oil, 2 tsp.
2
sugar, oyster sauce, shallot and garlic. Turn prawns in it and let them marinate for about 30 minutes. Peel and wash the cucumber, cut it into sticks and put it into a bowl. Sprinkle cucumber with approx. 1 tsp. salt and let it stand for approx. 15 minutes. Peel the pomelo so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Cut fillets into bite-sized pieces. Peel and wash the carrots and cut them into thin sticks. Clean, wash and halve the chilli pepper lengthwise and remove the seeds. Cut the pod into fine strips. Coarsely chop peanuts.
3
Remove the fillets with a sharp knife between the parting skins. Cut fillets into bite-sized pieces. Peel and wash the carrots and cut them into thin sticks. Clean, wash and halve the chilli pepper lengthwise and remove the seeds. Cut the pod into fine strips. Coarsely chop peanuts. Rinse cucumber sticks, drain thoroughly and mix with pomelo, carrots, chilli, peanuts, sesame oil and 2 tbsp lime juice. Heat 1 tablespoon peanut oil in a coated pan. Remove the prawns from the marinade and fry them in the pan for approx. 4 minutes, turning them over. Wash the coriander and basil, dab dry, pluck leaves from the stalks and chop coarsely. Mix herbs and prawns into the salad. Season salad with fish and oyster sauce, salt, sugar and lime juice and arrange on plates
4
Rinse cucumber sticks, drain thoroughly and mix with pomelo, carrots, chilli, peanuts, sesame oil and 2 tbsp lime juice. Heat 1 tablespoon peanut oil in a coated pan. Remove the prawns from the marinade and fry them in the pan for approx. 4 minutes, turning them over. Wash the coriander and basil, dab dry, pluck leaves from the stalks and chop coarsely. Mix herbs and prawns into the salad. Season salad with fish and oyster sauce, salt, sugar and lime juice and arrange on plates
5
Waiting time approx. 10 minutes