POMELO SALAD
Serves 6
Prep time 15 minutes
½ tsp salt
8 large shrimps, peeled and deveined 1 medium size pomelo, or ½ large size pomelo 1 carrot, peeled and shredded
½ cucumber shredded
1/4 cup mint leaves, chopped
2 tbs cilantro, chopped, leafy tops only
1 sprig of polygonum (laksa leaf)
1/4 cup chopped unsalted, roasted peanuts
¼ cup toasted coconut flakes
2 tbsp fried shallots
1 tbsp crushed dried chilli
3 tbsp fresh coconut cream
dressing
2 tbsp fish sauce
1½ tbsp fresh lime juice
1 tbsp water
1 tbsp sugar
1 small clove garlic, finely chopped and mashed, or put through a press
1 red Thai chilli or ½ Fresno chilli, chopped
•Bring half a small saucepan of water to a boil. Add salt and then the shrimps. As soon as they’ve curled up, remove them with a slotted spoon and set aside to cool.
•Cut the shrimp in the diagonal into large pieces that will blend well with the pomelo and other ingredients.
•Peel the pomelo and separate the flesh into small kernels.
•For the dressing, combine fish sauce, lime juice, water, sugar, garlic, and chilli in a small bowl. Stir to dissolve the sugar. •Right before serving, arrange all ingredients on a large platter. Dress and toss. Taste and adjust the flavours, as needed.