Pomelo and Prawn Salad

Prawn and Pomelo Salad

Pomelo and Prawn Salad

If you are not familiar with them, a pomelo is a gigantic citrus fruit common in Asia.  The pomelo has a very sweet, tangy flavour but curiously sparse juice.  The flesh is dense and pink (can be pale like a lemon, the pink ones are more commonly available near me) and has a very aromatic flavour, similar to a grapefruit though much sweeter and with hints of an almost rose-like scent.  I think they are a wonderful addition to the kitchen and offer the opportunity to make something a bit different.

300 grams raw green tiger prawns
¼ cup sesame seeds
1 tablespoon honey
1 clove garlic
3 tablespoons canola oil
½ teaspoon sesame oil
¼ teaspoon salt
¾  pink pomelo, segmented
½ handful radichio or bitter purple salad leaves
Few baby spinach leaves
Good handful rocket
Bunch of mint
Bunch of basil
1 red spring onion, finely sliced
1 carrot, finely sliced
1 green capsicum, finely sliced
½ teaspoon Nigella seeds
1 sheet sushi nori
Optional – 1 red chilli, coriander

For the dressing:
¼ cup Japanese rice vinegar
1 tablespoon Kecap Manis
1 teaspoon honey
½ teaspoon sesame oil
½ teaspoon toasted sesame seeds
1 tablespoon Saki
¼ teaspoon grated fresh ginger
¼ pink pomelo, segmented and crushed

Make the dressing first to allow the flavours to develop.
Combine all the ingredients in a small bowl and whisk until the honey and pomelo is incorporated into the liquids well.  Set aside while the salad is assembled.

Shell and devein the prawns, leave on the tails if desired.  Roll the prawns in the sesame seeds coating them well.  Over a high heat, warm a frying pan, then add the sesame and canola oils and the garlic clove.  Heat the oils until smoking hot, then remove the garlic, reduce the heat a little and add the prawns.  As soon the prawns start to cook through add the honey and the salt.
Turn off the heat and leave the prawns in the pan to warm through and complete the cooking gently.

On a large platter, arrange the salad greens, then scatter over the carrot, capsicum, herbs and spring onion.

Segment the pomelo and remove all pith.  Arrange over the salad greens, then add the prawns.  Arrange the ingredients so that each serving gets an equal proportion of all the various flavours. 

Snip over the Nori sheet with scissors, then dress with the salad dressing.  The Nori will wilt slightly in the dressing, releasing its flavour.
Sprinkle over a few Nigella seeds and if you are using it, chilli, and a little coriander.

Serve immediately - great with saki or an ice-cold beer....lovely on a hot Summer day!