3 shallots or 1 banana shallot (finely sliced)
3 cloves garlic (sliced)
3 red chillies - deseed for milder flavour - (finely chopped)
small handful coriander leaves (roughly chopped)
100g small prawns OR 28g dried prawns (chopped)
small handful roasted peanuts (crushed)
3 tbsp vegetable oil
2 tbsp Mai Siam Fish Saucez
juice from 1 lime
28g Mai Siam Palm Sugar (microwave for 30 seconds to soften)
Peel the pomelo by scoring the circumference of the skin crossways, ensuring that the cut only goes through the pith of the fruit. Peel the skin away in four quarter sections and then remove any surplus pith on the fruit. Peel into segments and, using a pair of kitchen scissors, cut away the central pith and peel away the membrane from the fruit. Break these segments into pieces.
Heat the vegetable oil in a wok and fry the sliced shallots until golden brown. Remove and drain on kitchen paper.
Now fry the sliced garlic, taking care not to burn it in the hot oil. When it is light brown, drain with a slotted spoon and dry on kitchen paper.
Roughly crush the peanuts by placing them in a plastic bag and crushing them with a rolling pin.
Soften the palm sugar in a microwave and mix in the fish sauce and lime juice.
Place the pomelo segments, chopped chillies, peanuts, prawns, shallots, garlic and chopped coriander in a glass bowl. Add the seasoning sauce and toss gently to mix all the ingredients together.