Pomelo salad with dried shrimp

Name: Pomelo salad with dried shrimp
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Makes 30 cocktail portions or serves 4 as an appetizer
Cuisine: Asia
Ingredients: 1 to 2 red finger-length chilies, very thinly sliced; 3 cloves garlic, minced; 1 tablespoon olive oil; 3 tablespoons dried shrimp; 1 shallot, minced; 2 teaspoons fish sauce; 2 tablespoons lime juice; 2 teaspoons sugar (double if using grapefruit rather than pomelo); 2 teaspoons sugar (double if using grapefruit rather than pomelo); 2 teaspoons sugar (double if using grapefruit rather than pomelo); ½ teaspoon salt; ¼ teaspoon ground white pepper; 3 tablespoons water; 1 pomelo (see note) or 2 grapefruits, peeled and shredded to yield 2 cups pulp; 1 pomelo (see note) or 2 grapefruits, peeled and shredded to yield 2 cups pulp; 1 pomelo (see note) or 2 grapefruits, peeled and shredded to yield 2 cups pulp; 3 tablespoons roasted unsalted peanuts, coarsely ground; 20 to 30 fresh mint leaves, to garnish

Preparation info

Makes 30 cocktail portions or serves
4
as an appetizer

Difficulty
Easy
Ready in
45 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Sweeter and somewhat drier than pink grapefruit, the pomelo is a large citrus fruit native to Southeast Asia. The slightly acidic flesh stands up well when combined with assertive flavors such as chili, fish sauce and lime—be sure to remove all the thick pith before pulling the sections apart with your fingers and peeling them to reveal the pulp. Grapefruit makes a suitable substitute.

Ingredients

Asia
Fish course
Pescatarian
Southeast Asia
Gluten-free

Ingredients

Method