Serving size: Serves 4
Cooking time: Less than 30 minutes

If pomelos are unavailable use grapefruit or oranges instead. Use their juice to replace some of the lime juice in the dressing.
The bird's eye chilli is quite hot, if you prefer a milder flavour, seed the chilli before you use it.

INGREDIENTS

1 pomelo or grapefruit
200g cooked chicken breast, shredded
1 bird's eye chilli, chopped finely
1 cup fresh coriander leaves or
? cup fresh Vietnamese mint or Thai basil leaves, torn roughly
2 cups finely shredded Chinese cabbage
1 cup bean sprouts
2 tablespoons grated palm sugar
2 tablespoons fish sauce
? cup (60ml) lime juice
1 tablespoon coarsely chopped roasted peanuts
1 tablespoon crisp fried shallot flakes

METHOD

Segment pomelo over a large bowl; break up coarsely. Add chicken, chilli, coriander, Vietnamese mint or Thai basil, Chinese cabbage and bean sprouts to pomelo.

Combine sugar, sauce and juice in small bowl; stir well to dissolve sugar.

Add dressing to chicken mixture; toss gently to combine.

Divide chicken mixture among serving plates. Sprinkle with peanuts and shallot flakes to serve.

Serve with pounded toasted rice, sugar and ground chillies if desired.