Pomelo Salad With Peanuts Mint And Chile Recipes

POMELO SALAD WITH PEANUTS, MINT, AND CHILE

Steps:

• Cook and stir coconut in a dry skillet over medium-low heat until toasted and fragrant, 3 to 5 minutes. Set aside.
• Cut top and bottom off the pomelo, about 1/2 inch from each side. Make vertical cuts around the fruit, about 1/2 inch into the rind. Pull off slices of rind. Pull off any thick pieces of membrane. Split fruit open and separate into segments. Peel membrane off each slice.
• Place pomelo slices in a shallow bowl. Sprinkle toasted coconut, peanuts, shallots, and mint on top.
• Combine hot water and palm sugar in a jar. Stir until sugar dissolves. Whisk in lime juice, fish sauce, and chile pepper. Spoon dressing over salad.

SHRIMP POMELO SALAD

Steps:

• Combine soy sauce, lime juice, honey, sesame oil, and rice vinegar in a bowl to make the dressing; stir until well combined.
• Cut off top of the pomelo; score peel using a sharp knife, going about 1/2-inch deep into the peel. Pry peel and pith off the pomelo. Pull apart into 2 halves. Separate segments, peel off membrane, and remove seeds. Break the segments into bite-size pieces.
• Toss pomelo with romaine lettuce in a bowl. Top with shrimp; garnish with peanuts and green onion. Drizzle dressing over salad; toss before serving.

POMELO SALAD

Steps:

• Mix together the fish sauce, lime juice, and sugar. (Stevia is a decent replacement.) Stir until sugar is fully dissolved. Set aside.
• Pell the pomelo and separate into segments. Remove any peel. Place the fruit in a bowl.
• When ready to serve, pour off any of the juice (I reserve for dressings). Add the coconut, peanuts, shallots, mint, and chiles to the fruit.Pour the dressing over and mix well. Add more lime, salt, or sugar to taste.
• Place each serving on a leaf of lettuce.