Pomelo salad

Refreshing to serve on a balmy winter alfresco dinner.


1.Sweat sliced onion, minced garlic until golden, sauté minced dry prawns and chilli pepper, set aside to cool.
2.Blanch mangetout and cut into pieces, for colour and texture.
3.Roast cashew nut and cut into big pieces, slice kaffir lime leaves very finely.
4.Season pomelo with lemon juice and salt, mix with cold ingredients, except cashew nut, to be place on top just before serving.