1 red bird's-eye chilli, finely shredded (deseeded if you don't like it too hot)
1 pomelo or a plump, white grapefruit
250g large cooked prawns or crayfish tails
1 Little Gem lettuce, torn into leaves (optional)
small pack fresh coriander, leaves only, torn
2 tbsp toasted salted peanuts, roughly chopped
How to prepare pomelos
Pomelos are about twice the size of grapefruit, but have a surprisingly thick layer of pith between the skin and the fruit. To prepare, score around the fruit with a serrated knife, then peel away the pith, digging right down to the fruit. Pull the fruit apart and peel away the membranes from the segments. you’ll find they separate easily and the fruit is a little less juicy than a grapefruit.
Pull apart the pomelo (see below) or segment the grapefruit, retaining any juices for the salad. (Pomelos may be dry, which is why the recipe gives lime juice as an option.)
Put 4 tbsp juice into a small pan with the fish sauce, sugar and tamarind paste. Bring to a simmer for 2 mins, or until thick and syrupy, then leave to cool.
Halve, stone, then slice the avocado, and toss with the shallot, chilli and remaining juice. Mound into bowls with the pomelo flesh, prawns, lettuce and coriander. Spoon over the sticky dressing, then scatter with the chopped peanuts.