Pomelo Salad Serving Size - 6 Prepared By - Cindy & Ted Recipe Rating
			Pulp from 1 large pomelo 4 oz cooked small prawns (shrimp), shelled, deveined and shredded 1 oz pork, steamed and julienned 3 tablespoons coconut, roasted and shredded 2 cloves garlic, sliced lengthways and deep-fried 3 red shallots, sliced lengthways and deep-fried 1 tablespoon roasted peanuts, coarsely ground 2-5 fresh small green chillies, finely sliced 4-6 fresh mint leaves, torn 2 tablespoons fresh coriander (cilantro) leaves DRESSING: 1 tablespoon fish sauce 2 teaspoons palm sugar 1 teaspoon lime juice 1 tablespoon chilli jam 2 tablespoons coconut cream
			Combine all the ingredients, add the dressing and toss well but gently to avoid the pomelo br~aking up too much. Serve on a large platter. To make the dressing, combine all the ingredients: the dressing should taste salty and sweet, not too sour.