Pomelo prawn and wild rice salad with burnt garlic jaggery dressing

1. 1

   Using tongs, place the garlic cloves carefully over an open flame for 2-3 minutes. You want to try and char them completely on the outside. Carefully remove the garlic from the flames and place in a pestle and mortar. Crush with the red chilli and jaggery until well combined. Now add the lime juice, olive oil and a good pinch of salt, then stir well.

2. 2

   Tip the rice into a bowl and stir three-quarters of the dressing through it. Spread the rice over a platter and set aside.

3. 3

   Heat the vegetable oil in a shallow frying pan. When the oil is hot but not smoking, add the curry leaves. Fry the curry leaves for around 2 minutes or until they are crispy. Stir regularly to make sure the curry leaves do not catch. Remove the curry leaves gently from the pan using a slotted spoon and set them aside.

4. 4

   Meanwhile, combine the prawns with the turmeric and black pepper. Pan-fry the prawns in the same oil that the curry leaves were fried in, for just a minute-or-so on either side - the prawns should be caramelised and just cooked through.

5. 5

   To serve, dress the rice with the prawns and segments of pomelo and spoon over the remaining burnt garlic dressing. Scatter over the crispy curry leaves and a few sprigs of mint and pomegranate seeds, if using.

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.