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Pomelo, prawns and cellophane noodles salads


Pomelo or grapefruit

  • 350 g Pomelo
  • For the Pork Belly
  • 2 strips pork belly
  • 1 stalk lemon grass
  • 5 to 7 kiffir lime leaves
  • 1 to torch ginger flower
  • 1 lemon and juice
  • pinch salt

For the Dipping

  • 2 tbsp vinegar
  • 1 mince chilli
  • 2 tbsp soy sauce.
  • Assemble with Seasoning
  • 200 g prawns
  • 100 g cellophane noodles
  • 1 Carolina chilli reaper minced or birdeye chilli
  • 1 lemon juice
  • 1 bunch coriander
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • freshly ground pepper
  • 1 tbsp brown sugar optional
  • 1 tbsp crispy shallots
  • 1 tbsp crispy garlic


  • Peel the pomelo and separate the flesh.
  • Place the pork belly, lemon grass, kiffir lime leaves, torch ginger flower,lemon juice and salt. Bring to boil and keep boiling for 20 minutes or so then turn off heat and let it cool down before removing the pork belly and slice thinly.
  • Vinegar, chilli and soy sauce dip - adjust to your taste.
  • Bring the stock to boil again and give your prawns a rinse.
  • Soak the cellophane noodles in the stock of your pork belly till soft. Remove and set aside.
  • To assemble mix the prawns with the cellophane noodles and add in the minced chillies. Season with lemon juice, coriander, soy sauce, fish sauce and freshly ground pepper.


Please add a tablespoon of brown sugar into the seasoning if you like. As I have to be on a sugar ration I usually omit. Adjust the recipe to suit your taste. A bit more sour, sweet or spicy is entirely up to you. TIP - Prepare and pack everything in your fridge and assemble at the last minute as this salad is served cold. Very easy if you're going out shopping with friends then come home for a cuppa and an impressive light lunch.