Luke Larsson’s prawn and pomelo salad

This bright and balanced prawn and pomelo salad is a staple in the repertoire of Luke Larsson, head chef at Khao Bird. Fragrant lemongrass and sharp, refreshing ribbons of makrut lime leaf balance with sweet pomelo, crunchy toasted coconut and crispy shallots.

Ingredients (serves 2)

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Bring a small pan of salted water to a simmer. Poach the prawns for 1–2 minutes, just until they turn opaque and bounce slightly to the touch. Remove, cool and. if you prefer a lighter texture, slice them in half lengthways.
Make the dressing in a small bowl by whisking together the fish sauce, fermented chilli sauce (or sriracha), lime juice, and palm syrup. Taste and adjust: you want a balance of salty, sour, sweet, and spicy.
Prep the aromatics: the lemongrass, shallots, and makrut lime leaf. Slice as finely as possible – the thinness is what keeps the salad delicate.
Assemble the salad in a mixing bowl. Gently toss the pomelo (or grapefruit) with the prawns, sliced aromatics, herbs, crispy shallots, fried garlic, and toasted coconut.
Dress the salad by gradually spooning the dressing over. You may not need all of it. Toss lightly to coat.
Finish and serve. Adjust seasoning with extra lime juice, chilli or fish sauce, if needed. Serve immediately so the herbs and aromatics stay fresh and crisp.

Rebekah Evans joined The Week as newsletter editor in 2023 and has written on subjects ranging from Ukraine and Afghanistan to fast fashion and "brotox". She started her career at Reach plc, where she cut her teeth on news, before pivoting into personal finance at the height of the pandemic and cost-of-living crisis. Social affairs is another of her passions, and she has interviewed people from across the world and from all walks of life. Rebekah completed an NCTJ with the Press Association and has written for publications including The Guardian, The Week magazine, the Press Association and local newspapers.