There are several different varieties of pomelos, and they all vary slightly in flavor. Most pomelos have a taste similar to that of a grapefruit, with an intense tartness, sharp acidity, and a prevailing sweetness. But unlike grapefruit, pomelos are milder in flavor and less bitter. Pomelos can be eaten raw, juiced, or used in many savoury or sweet dishes.
This delicious salad combined the sweet juiciness of a pomelo with crunchy bean sprouts, fresh herbs and a bit of spice from a bird eye chilli. Paired with some succulent prawns this recipe is an easy weeknight meal that’s done in under 15 minutes.
Ingredients
1 tablespoon lime juice or lemon juice
1 teaspoon fish sauce
1 teaspoon sugar
1 bird’s eye chili, thinly sliced
1/8 teaspoon grated ginger
1/8 teaspoon minced garlic
3 to 4 medium-sized shrimp, cleaned, tails intact
1/2 cup pomelo segments
1/2 cup bean sprouts, rinsed and drained
6 to 8 fresh basil leaves, torn
6 to 8 fresh mint leaves, torn
2 tablespoons fresh coriander leaves
Pinch kosher salt
Serves: 1
Prep time: 10 mins
Cooking time: 3 mins
Method
- In a small jar or container with a lid, combine the lime juice, fish sauce, sugar, chili, ginger, garlic, and 2 tablespoons water. Screw on lid and shake until the sugar is dissolved. Set aside to allow flavors to develop while preparing the salad.
- Cook shrimp by steaming, broiling, or grilling. Do not overcook.
- Add the pomelo segments, bean sprouts, basil, mint, coriander, and a pinch of salt to a medium bowl. Toss lightly.
- Put the mixture on a salad plate. Arrange shrimp on top. Give the dressing a shake, drizzle over the salad, and serve.