Recipe: Pomelo and Tiger Prawn Salad - West Coast Food

By: Lan Do, Executive Chef and Owner of Bánh Mì Très Bon

(6 portions)

White or red Pomelo – (1 medium)
(in the restaurant, they order their pomelo from Vietnam)
Green Papaya, julienned (1/2 medium)
Carrots, peeled and julienned or shredded  (2 jumbo),
Basil leaves,chopped into fine strips (1 cup)
Roasted peanuts, finely chopped (1/2 cup)
Large or jumbo shrimp, peeled and deveined, cut in half & boiled (1/2 pound)

White sugar (100 grams)
Fish sauce (50ml)
Garlic, minced (20 grams)
Lime juice (40 grams, approximately 2 limes)
Red chili peppers, minced (2)


  1. Peel pomelo and remove all the skins, break the pomelo flesh into small pieces.
  2. Toss pomelo, shredded green papaya, carrots, prawns and basil into bowl
  3. Make dressing: Add lime juice and fish sauce to sugar, whisk well until dissolved.  Add minced garlic and mince red chili peppers.
  4. Dress salad.
  5. Sprinkle chopped peanuts on top of salad.

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