Pomelo Salad
Simple Pomelo Salad with shrimp is both zesty and delicious. Whether you're in the mood for the sweet and tangy Vietnamese version or the bold, spicy Thai style Yam Som-O, this citrusy pomelo salad recipe is a perfect choice!
Servings: 4 people
Ingredients
- 10 oz (280g) pomelo peeled and separated into tiny segments
- 2 oz (60g) medium-sized shrimp 4 shrimps, peeled, deveined, and poached
- 25 oz green beans cut into small pieces
- 2 tablespoons roasted cashew nuts or peanuts roughly chopped
- 2 tablespoons desiccated coconut flakes unsweetened, toasted
- 2 tablespoons fried shallot crisps
- Thai basil for garnishing, optional
Pomelo Salad Dressing:
- 2 tablespoons fish sauce
- 1 lime extract the juice
- 2 tablespoons sugar
- 1-2 Thai chilies finely chopped
- 1 red chili finely chopped
Instructions
- Gently break the pomelo segments into small pieces and set them aside.
- Make the Pomelo Salad Dressing by mixing the fish sauce, lime juice, sugar, Thai chilies, and red chilies in a small bowl. Stir well to combine and set aside.
- Add the shrimp, French beans, cashew nuts, and dressing to the pomelo, and stir well to combine.
- Top with toasted coconut and fried shallots, then serve immediately.
Video
Notes
- Dry-toast the desiccated coconut flakes in a skillet over medium-low heat until they turn light brown. Be sure to stir frequently to prevent burning, as the flakes can burn quickly.
- Use fresh ingredients: Choose ripe pomelo, fresh shrimp, and crisp French beans for the best flavor. Ensure the roasted cashew nuts or peanuts are fresh and not rancid.
- Poaching shrimp: The best way to poach shrimp is in simmering, not boiling. The water should be at the temperature of 160° and 180°F (71–82°C). Be sure to not overcook the shrimp.
- Adjust dressing to taste: Balance the flavors by adjusting the sweetness, sourness, and spice in the dressing to your preference. If you have a tart and bitter tasting pomelo, add more sugar to the dressing.
- Careful substitute: Do not substitute lemon juice for lime juice, soy sauce for fish sauce, or sweet coconut flakes for plain desiccated coconut.
- Properly peeled pomelo: Cut off the rind and remove any pith before breaking the fruit into bite-sized pieces. For convenience, you can buy pre-peeled pomelo in the market.
Nutrition
Serving: 3people | Calories: 175kcal | Carbohydrates: 31g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 738mg | Potassium: 701mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1354IU | Vitamin C: 88mg | Calcium: 93mg | Iron: 3mg