This Pomelo and Prawn Salad Is a Staple You Need to Add To Your Cooking Repertoire

August 27, 2018

Thai cuisine is popular in the Philippines for many reasons. There are similarities between both our flavors, particularly our fondness for acidity and sweetness, and sometimes, heat. It’s both accessible and foreign, and Thai food has a ton of delicious stuff to offer.

It’s always intimidating to try and cook a recipe that hails from a country that isn’t ours, even if we share all those similarities with Thai cuisine. What if there are ingredients that aren’t available? What if it doesn’t taste authentic?

This pomelo and prawn salad makes for a great starter recipe to the wealth of dishes from Thailand. All its components can be easily found in any grocery, and the methods are simple. The results are hard to screw up, especially if there’s an abundance of the dressing mixed into the fresh produce, and tender chicken and prawns.

  • Serves: 2-3
  • Active time: 30 mins
  • Total time: 45 mins
  • Difficulty: Medium


Thai Dressing

  • ¼ cup lime juice
  • ½ tbsp. brown sugar
  • 1 tbsp. Thai fish sauce
  • ½ tbsp. water
  • 1 bird’s eye chili, chopped

Prawn and Pomelo Salad

  • 2 large chicken breasts
  • 2 cups small shrimp, peeled and deveined
  • 2 cups pomelo, peeled and torn into 1 inch pieces
  • ½ cup shallots, fried
  • ½ cup peanuts, toasted and crushed
  • ¼ cup coriander leaves
  • ¼ cup mint leaves
  • 2 tbsp. kaffir lime leaves, sliced thin


  1. In a bowl, combine lime juice, brown sugar, fish
    sauce, water, and chili until sugar is dissolved.
    Set aside.
    Add chicken breasts to a pot and cover in cold
    Place pot over medium-high heat until water is
    Cook until chicken is cooked through, about 8-
    10 minutes.
    Add shrimp to water and cook until just opaque,
    about 2 minutes.
    Drain chicken and shrimp and set aside to cool.
  2. Once cooled, shred chicken.
  3. In a large bowl, add chicken, shrimp, and
  4. Add fried shallots, peanuts, coriander, mint, and
    kaffir lime leaves, leaving a little bit of each herb
    for the top.
  5. Add dressing and toss everything together until
    well coated.
  6. Serve in large bowl and garnish with reserved
Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

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