By Devi Poojari
This delicious sweet-tart-citrusy salad with a Vietnamese twist is just the right kind of spicy and fruity ideal for balmy summer afternoons.
1 ripe pomelo, chilled 1 cup prawns 1 small head romaine lettuce 2 tablespoons chopped peanuts 2 green onions, chopped Juice of 1 lime 1.5 tablespoons soy sauce ½ tablespoon vinegar 2 teaspoons honey 2 teaspoons sesame oil 1 teaspoon red chilli flakes 2 tablespoons fried onions Salt and pepper, to taste
Shred the lettuce by hand and add it to a large mixing bowl.
Add bite-sized pomelo segments and green onions to it.
Boil some water in a pan and turn off the heat; add the prawns to the hot water and cover the pot to let it sit for 7-8 minutes.
Meanwhile, mix together the soy, vinegar, honey, sesame oil, chilli flakes and lemon juice.
Season with a pinch of salt and black pepper and set aside.
Drain the poached prawns to the pomelo mixture and pour over the dressing before tossing to combine.
Garnish with fried onions and peanuts and serve.
Image Credit: delish.com