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Ingredients
- 100g cooked small prawns
- 100g cooked chicken
- 1 ripe pomelo (about 1 kg)*
- 2 tbsp lemon juice
- 2 tbsp fish sauce
- 2 tbsp Thai roasted chilli paste in bean oil (nam prik pao)**
- 1 tbsp palm sugar
- 2 tbsp crushed peanuts
- 2 tbsp roasted coconut flakes
- 6 tbsp coconut cream
Method
· Mince the prawns and shred the chicken finely. Slice the top off the pomelo horizontally about four centimetres from the top. Keep this top bit to use as a lid.
· Hollow out the pomelo and break up the flesh finely. Use the hollowed out pomelo as a serving bowl and discard the membranes.
· Mix the lemon juice, fish sauce, chilli paste, palm sugar, peanuts, coconut flakes and coconut cream thoroughly in a bowl. Add the minced and shredded meats and continue to mix. Add the pomelo flesh and toss thoroughly. Fill the hollowed fruit with this tossed mixture and serve with the lid on top if you wish.
