Ingredients

Serves 4 as a light entrée or part of a banquet

Prawn & Pomelo Salad
12 green king prawns, peeled
150 g glass noodles
½ -1 pomelo (Thai grapefruit), depending on size
½ cup coriander leaves
½ cup Vietnamese mint leaves
¼ cup unsalted peanuts, toasted and very lightly crushed

Dressing:
1 clove garlic, peeled and sliced
3 coriander roots, washed
1 tsp sea salt
2 red chillies, seeds removed
1 red bird’s eye chilli, seeds removed
4o grams palm sugar, finely chopped or sliced
2 tbsp fish sauce
100 mls fresh lime juice



Son-in-Law Eggs
Serves 4 as an entrée


8 organic or free range eggs
1 cup neutral oil
2 tbsp palm sugar
1 tsp fish sauce
1 tbsp tamarind puree
½ medium red chilli, finely sliced
2 tbsp lime juice
Leaves from 1 bunch coriander
12 mint leaves, torn
2 tbsp fried shallots

Method

Prawn & Pomelo Salad
Make the dressing by pounding the garlic, coriander, chillies and salt in a mortar and pestle or in a food processor.
Add the palm sugar, fish sauce and lime juice and check the balance of flavours.

Grill or fry the prawns in a little neutral oil. Pour boiling water over the noodles in a bowl and allow to stand until they are soft- a minute or so. Drain and cut once with scissors or
Peel the grapefruit and cut into segments, then bite sized pieces.
Mix the prawns, noodles, pomelo, coriander, mint and dressing.
Transfer to a serving plate and top with peanuts.


Son-in-Law Eggs
Place the eggs in a deep saucepan of water and bring to the boil.
Reduce the heat and simmer for two minutes. Drain and place in a bowl of ice water then carefully peel the eggs.
In a small saucepan, melt the palm sugar and add the tamarind puree and fish sauce and reserve.
Heat the oil to very hot in a wok or pan and carefully add the eggs, turning so they become golden brown all over.
Drain on paper towel and then cut in half.
Re-heat the sauce and add the chilli and lime juice.
Arrange the coriander and mint on four plates and top with four half eggs on each. Spoon over the sauce and sprinkle fried shallots over the top.
Serve immediately.