Thai Pomelo & Shrimp Salad with Cauli Rice

Method

1. 1 Shell and devein the shrimp. Then fry in a little Olive Oil, until pink and firm. Remove from the heat and set aside to cool
2. 2 Prepare the Pomelo, scoring the thick skin to aid peeling. Use a knife to remove the remainder of the pith. Break the flesh into into bite-sized pieces and also remove the inner membrane between segments.
3. 3 Toast the Peanuts in a large non-stick skillet or frying pan over a medium heat. Stir or shake regularly to prevent burning toast until golden brown.
4. 4 Toast the unsweetened Coconut Flakes in the same manner as the Peanuts. Be careful as the coconut flakes roast much quicker than peanuts.
5. 5 Finely slice the Shallots, ribbon the Carrot and chop the fresh Coriander.
6. 6 Now, to make the dressing... In a small bowl, mix Coconut Milk, Chili Paste, chopped fresh Chilli (optional), Lime Juice, Fish Sauce, and Rice Vinegar
7. 7 Mix the Pomelo pieces, Shrimp, Carrot ribbons, Coconut flakes, Peanuts and Coriander leaves in a bowl. Add the dressing and toss.
8. 8 Serve on a bed of Fullgreen Cauli Rice with plenty of dried Onion and Garlic sprinkled on top.
9. 9 Enjoy!!