Pomelo salad with prawns and coconut (Yam som-o)

1. Peel the pomelo, free the segments from their membranes and tear the flesh into smaller pieces.

2. Toast the desiccated coconut and peanuts separately in a dry frying pan until golden; roughly chop the peanuts.

3. Cook the prawns in lightly salted boiling water for 2 minutes until pink, then drain.

4. For the dressing, stir the coconut cream, lime juice, fish sauce, palm sugar and thinly sliced chillies until smooth.

5. Gently toss the pomelo, prawns, thinly sliced shallots and half the coconut with the dressing in a bowl, so the segments don't break up.

6. Sprinkle with the peanuts, the remaining coconut, the crispy shallots and mint leaves, and serve at once.

Tip: A festive salad in which the juicy, bittersweet pomelo meets the nutty toasted coconut. You can use pink grapefruit instead of pomelo – then you'll need less lime juice.