My partner often jokes that I am a fake Asian because I don’t know how to cook Asian food and my children are pasta lifeforms, having grown up eating different variations of pasta for the first 18 years of their lives.

Anyway, my friend Vira who owns Vira’s Family Bar & Restaurant in Kamala, Phuket, showed me how to make this really, really delicious pomelo and prawn salad. Every mouthful of this unusual salad really hits the tastebuds – it is spicy, sweet, salty, sour and umami at the same time.

The only problem I can foresee for readers is that it might be difficult for you to find this Thai curry paste.  Maybe your local Asian store stocks it; maybe something similar would work as well. Mmmmmmm, let me tell you, this taste SOOOO different from Thai green curry. This, for me, is the fresh authentic taste of sitting on the beach in Thailand.

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The curry paste:

Dissolve a tablespoon of the curry paste with

  1. Juice of 1 lemon and 1 lime
  2. 2 teaspoons of palm sugar (to taste)
  3. A very generous splash of fish sauce
  4. Tamari
  5. Salt


When thoroughly mixed, toss peeled cook prawns and pomelo segments into the sauce. Add chopped spring onions and slice chill if you prefer it spicy. Absolutely to die for!!!!