Prawn & pomelo salad

• pomelo, grapefruit or lime juice↗5 tbsp tbsp
• fish sauce↗2 tbsp tbsp
• light muscovado sugar↗2 tbsp tbsp
• tamarind↗2 tsp tsp

  paste or HP sauce

• just-ripe avocado↗1
• shallot↗1

  finely sliced

• red bird's-eye chilli↗1

  finely shredded (deseeded if you don't like it too hot)

• pomelo or a plump, white grapefruit↗1
• large cooked prawn↗250g g

  or crayfish tails

• Little Gem lettuce↗1

  torn into leaves (optional)

• small pack fresh coriander

  leaves only, torn

• toasted salted peanut2 tbsp tbsp

  roughly chopped

Step-by-step instructions

1. 1

   Pull apart the pomelo (see below) or segment the grapefruit, retaining any juices for the salad. (Pomelos may be dry, which is why the recipe gives lime juice as an option.)

2. 2

   Put 4 tbsp juice into a small pan with the fish sauce, sugar and tamarind paste. Bring to a simmer for 2 mins, or until thick and syrupy, then leave to cool.

3. 3

   Halve, stone, then slice the avocado, and toss with the shallot, chilli and remaining juice. Mound into bowls with the pomelo flesh, prawns, lettuce and coriander. Spoon over the sticky dressing, then scatter with the chopped peanuts.