Kalette, prawn and pomelo salad

Use in-season kalettes and pomelo to create this colourful dish perfect for easy entertaining!

The ingredient of Kalette, prawn and pomelo salad

1. 2 pomelos, peeled, segmented
2. 150g kalettes, ends trimmed, leaves separated
3. 1/4 red cabbage, shredded
4. 1/2 cup mint leaves
5. 1/2 cup coriander leaves
6. 600g raw banana prawns, peeled leaving tails intact, deveined
7. 2 tablespoons fish sauce
8. 2 garlic cloves, crushed
9. 1 long red chilli, finely chopped (optional)
10. 1 teaspoon caster sugar
11. Mint leaves, extra, to serve
12. Coriander leaves, extra, to serve
13. 2 tablespoons caster sugar
14. 2 tablespoons fish sauce
15. 4 garlic cloves, crushed
16. 2 long red chillies, finely chopped

The instruction how to make Kalette, prawn and pomelo salad

1. Reserve one-quarter of the pomelo. Break the remaining pomelo into bite-sized pieces. Place in a bowl with kalette, cabbage, mint and coriander.
2. Combine prawns, fish sauce, garlic, chilli, if using, and sugar in a medium bowl. Place in the fridge for 10 mins to chill.
3. Meanwhile, to make the nuoc mam dressing, blend or process the reserved pomelo in a blender or food processor. Strain through a sieve into a jug, pressing with the back a spoon. Place 1/3 cup (80ml) pomelo juice, sugar, fish sauce, garlic and chilli in a screw-top jar. Seal and shake to combine.
4. Heat a greased barbecue grill or chargrill on high. Cook prawns for 2-3 mins each side or until prawns curl and are cooked through.
5. Add prawns to the kalette mixture in the bowl with the nuoc mam dressing and toss to combine. Transfer to a serving dish. Sprinkle with extra mint and coriander

Nutritions of Kalette, prawn and pomelo salad

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