PRAWN & POMELO SALAD
Seafood matches perfectly with bittersweet citrus fruit, like pomelo or grapefuit. Add chilli and a tamarind dressing for a bold Thai salad
Provided by Jane Hornby
Categories Dinner, Starter
Time 20m
Number Of Ingredients 12
Steps:
- Pull apart the pomelo (see below) or segment the grapefruit, retaining any juices for the salad. (Pomelos may be dry, which is why the recipe gives lime juice as an option.)
- Put 4 tbsp juice into a small pan with the fish sauce, sugar and tamarind paste. Bring to a simmer for 2 mins, or until thick and syrupy, then leave to cool.
- Halve, stone, then slice the avocado, and toss with the shallot, chilli and remaining juice. Mound into bowls with the pomelo flesh, prawns, lettuce and coriander. Spoon over the sticky dressing, then scatter with the chopped peanuts.
Nutrition Facts : Calories 395 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 2.8 milligram of sodium
SHRIMP POMELO SALAD
A refreshing appetizer salad or perfect on its own as a meal, this tasty pomelo salad is far from boring!
Provided by A Day In the Kitchen
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 22.8 g, Cholesterol 110.7 mg, Fat 5.4 g, Fiber 3.8 g, Protein 15.9 g, SaturatedFat 0.8 g, Sodium 846.5 mg, Sugar 4.6 g
POMELO SALAD
You can replace pomelo with grapefruit, but since grapefruit are juicier, drain them before adding to the salad. Another recipe for the world tour. Hot, Sour, Salty, Sweet.
Provided by Abi Fae
Categories Cambodian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 204.8, Fat 14.9, SaturatedFat 2.6, Sodium 1281.5, Carbohydrate 13.6, Fiber 2.9, Sugar 6, Protein 7.9
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ASIAN PRAWN AND POMELO SALAD RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Starter/Entree
- Peel and devein the prawns. Make sure all the thick skin has been removed from the pomelo. Roughly tear the segments with your hands into bite-sized pieces, trying to remove as much of the tough outer pith as possible.
- Using a mortar and pestle, crush the garlic and sugar until the mixture is of purée consistency. Add the lemongrass and chillies, pound to release their flavours, and place in a large bowl.
- Whisk in the lime juice and fish sauce and adjust the seasoning with additional fish sauce as necessary.
- Toss the prawns, pomelo and dressing with the desiccated coconut, shredded lime leaves and coriander. Sprinkle crispy-fried shallots and peanuts on top.
THAI POMELO SALAD (YAM SOM O) - INQUIRING CHEF
From inquiringchef.com
4.4/5 (9)Total Time 35 minsCategory Main DishCalories 213 per serving
- Pomelo - Peel pomelo and discard peel. Working with one section at a time, use your hands to peel off pith, leaving just the pale green or pink fruit. Gently break apart the fruit, leaving uneven bite-sized pieces.Coconut - Heat a skillet or wok over medium heat. Add coconut and toast, stirring constantly, until golden brown and fragrant, 5 to 6 minutes. Peanuts - Place peanuts in a mortar and use a pestle to grind them until they are in coarse, uneven pieces. (If you don’t have a mortar and pestle, just roughly chop them with a knife.)Dried Shrimp - Place dried shrimp in a coffee / spice grinder and pulse until shrimp is light and fluffy. Shallots, Lime Leaves, Lemongrass - Finely chop these ingredients. (Note: Kaffir lime leaves and lemongrass can be a bit tough if left in large pieces, so be sure to slice these very finely.)Mint - If mint leaves are small, leave them whole. If they are large, use your hands or a knife to roughly chop them.
- In a mortar and pestle, grind the chilis into a paste. Add palm sugar to the mortar and grind the ingredients together until sugar is dissolved. Add fish sauce and lime juice and swirl the pestle around to mix. Taste the dressing and adjust as you’d like, adding more of any of the components. Set aside. (Note: See below if you don’t have a mortar and pestle.
- Just before serving, combine all salad ingredients in a large bowl. Add dressing and toss to combine. Serve immediately.
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- In a small saucepan, sauté together the vegetable oil, shallots, garlic, and dried pepper flakes over medium heat until the mixture releases its wonderful aroma and becomes confit-like in consistency. Add the coconut milk into the shallot mixture and heat through; remove from heat and set aside to cool.
- In a skillet over medium-low heat, dry toast the desiccated coconut flakes until they turn medium brown color. Be careful not to leave the skillet unattended; coconut burns very easily. Set the toasted coconut aside to cool.
- Gently break up the pomelo segments into roughly ½ inch (1 cm) pieces and put them in a large mixing bowl.
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