By Chef Julie Song
Kuali, The Star
Malaysia, August 25, 2011

Ingredients

2 mangoes, skinned and thickly sliced

3 wedges of sweet Ipoh pomelo

Half just-ripe papaya, no skin and sliced into thin strips

12 prawns, poached and shells removed

1 1/2 cups fresh coriander leaves, nicely washed

Dressing

3 limes, juiced

1 tsp soy sauce

2 red chillies, de-seeded and chopped

3 tsp chopped garlic

1 1/2 tsp sugar

A pinch of salt

1 1/2 tsp grated ginger

6 tbsp passion fruit pulp, fresh or frozen

9 tbsp olive oil

Method

Firstly, combine all dressing ingredients except the olive oil in a food processor.
Then slowly pour in the olive oil whilst the machine is running until the dressing is combined. Always taste the mixture.
Remove into a separate bowl. Refrigerate the dressing if using later.
In a separate bowl, lightly toss all the rest of the ingredients. Mix in the dressing just before serving.
Serve immediately.