Winter in the UK means citrus is at its best. Pomelo, the giant cousin of grapefruit, shines brightest this time of year. It’s sweet, slightly bitter, and full of texture the perfect counter to the richness of prawns. This salad is light but layered, full of contrast and crunch, and a reminder that even in the colder months, flavour still wins.
Ingredients
Marinade
• 12 large tiger prawns, peeled and deveined
• 1 tsp sesame oil
• 2 tbsn BLAK FIRE
• 1 lemongrass stalk, finely chopped
• 1 garlic clove, grated
• 1 tbsn ginger, peeled and sliced
• 2 lime leaves, crushed
Dressing
• 1 tbsp palm sugar
• 2 tbsp fish sauce
• Juice of 1 lime
Salad
• 2 spring onions, sliced
• A handful of mint leaves
• A handful of Thai basil leaves
• A handful of coriander leaves
• 1 pomelo, peeled and segmented
• 2 tbsp roasted coconut
• 2 tbsp toasted peanuts, crushed
Method
Marinate prawns with BLAK FIRE, lemongrass, garlic, and lime leaves for 20 minutes. Grill or sear quickly until just cooked.
Whisk together palm sugar, fish sauce, and lime juice for the dressing.
Toss prawns with herbs, pomelo, roasted coconut, and peanuts. Drizzle with dressing and toss lightly.
Chef Notes
Winter citrus always surprises people; it’s the season when flavour hides in plain sight. Pomelo has this beautiful balance of sweetness, bitterness, and perfume that makes it more than just fruit; it’s texture, freshness, and contrast in one bite. It’s what turns a simple prawn salad into something alive.
If you can’t find pomelo, use pink grapefruit or blood orange, they’ll give you the same brightness, just with a touch more acidity. Char the prawns lightly over a grill or in a hot pan to give them that smokey edge, then let them cool before tossing so the herbs don’t wilt.
To make it richer, spoon warm coconut milk over before serving or add shredded green mango for more crunch. A spritz of pineapple vinegar or a few drops of your favorite citrus oil right at the end will pull the whole thing together.
