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Kalette, prawn and pomelo salad
Kalette, prawn and pomelo salad
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Create a vibrant dish using fresh kalettes and pomelo—a colorful and easy-to-make recipe perfect for entertaining!
Ingredients:
  • 2 pomelos, peeled, segmented
  • 150g kalettes, ends trimmed, leaves separated
  • 1/4 red cabbage, shredded
  • 125.00 ml mint leaves
  • 125.00 ml coriander leaves
  • 600g raw banana prawns, peeled leaving tails intact, deveined
  • 97.60 gm fish sauce
  • 1 long red chilli, finely chopped (optional)
  • 5.00 gm caster sugar
  • Mint leaves, extra, to serve
  • Coriander leaves, extra, to serve
  • 40.00 gm caster sugar
  • 4 garlic cloves, crushed
  • 2 long red chillies, finely chopped
Instructions:
  • Set aside a quarter of the pomelo. Break the rest of the pomelo into bite-sized pieces and combine with kalette, cabbage, mint, and coriander in a bowl.
  • In a medium bowl, mix together prawns, fish sauce, garlic, and chili (if using) with sugar. Refrigerate for 10 minutes to chill.
  • Prepare the nuoc mam dressing by blending the reserved pomelo until smooth. Strain the juice through a sieve into a jug, pressing gently with a spoon. Combine the pomelo juice, sugar, fish sauce, garlic, and chili in a sealed jar. Shake well to mix.
  • Preheat a greased barbecue grill or chargrill on high heat. Grill prawns for 2-3 minutes on each side until they curl and are fully cooked.
  • Combine prawns with the kalette mixture and nuoc mam dressing in a bowl, toss together, then transfer to a serving dish. Finish by sprinkling extra mint and coriander on top.

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