Prawn and Pomelo Salad with Nam Jihm Dressing

Maria Elia cooks a delicious sweet-sour prawn salad emboldened with tangy flavours
By Maria Elia
Prawn and Pomelo Salad with Nam Jihm Dressing
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the nam jihm dressing

  • 2 red chillies, seeds removed and chopped
  • 8 coriander roots
  • 60 g palm sugar
  • 2 cloves garlic, roughly chopped
  • 6 limes, juice only
  • fish sauce, to taste

For the salad

  • 12 king prawns, peeled, de-veined, and cut in half
  • 2 tbsp grapeseed oil
  • 1/2 tsp black pepper
  • 200 g seedless watermelon, cubed
  • 2 pomelo (Chinese grapefruits), pith removed, segmented
  • 3 spring onions, thinly sliced
  • 3 lime leaves, very finely shredded
  • 1 tbsp roasted peanuts, roughly chopped
  • 2 tbsp coriander leaves, chopped
  • 1 red chilli, finely sliced, seeds removed
  • 1 tbsp mint leaves, torn
  • 50 g ginger, thinly sliced into matchsticks
  • 1 banana leaf, cut into squares, for garnish or 4 large betel leaves, optional


1. In a large pestle and mortar, pound the chillies, coriander roots, palm sugar and garlic to a paste. Mix in the lime juice and season to taste with fish sauce. The dressing should be hot, sweet and sour.

2. Heat the oil in a wok or a large pan, season the prawns with salt and pepper and cook for 2 minutes. Remove from the pan and keep warm.

3. Put all the salad ingredients in a large bowl and dress with 4 tablespoons of the nam jihm dressing. Spoon the salad onto a plate which has been lined with a banana leaf. Top with the prawns and serve.

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