Pomelo Salad

Name: Pomelo Salad
Yield: Serves Four to Six
Cuisine: Thai
Ingredients: 2 spring onions (scallions), thinly sliced; 2 fresh red chillies, seeded and thinly sliced; fresh coriander (cilantro) leaves; shredded fresh coconut (optional); 15 ml/1 tbsp palm sugar or light muscovado (brown) sugar; 30 ml/2 tbsp fresh lime juice; 115 g/4 oz cooked peeled prawns (shrimp); 115 g/4 oz cooked crab meat; 10-12 small fresh mint leaves; 30 ml/2 tbsp Thai fish sauce; 1 large pomelo; 2 garlic cloves, finely sliced; 15 ml/1 tbsp roasted peanuts; 4 shallots, finely sliced; 30 ml/2 tbsp vegetable oil

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

Typically, a Thai meal includes a selection of about five dishes, one of which is often a refreshing and palate-cleansing salad that features tropical fruit.

Ingredients

30 ml/2 tbsp vegetable oil
4 shallots, finely sliced

Asia
Thailand
Pescatarian
South East Asia
Gluten-free

Method

Make the dressing. Mix the fish sauce, sugar and lime juice in a bowl. Whisk well, then cover with clear film (plastic wrap) and set aside.
Heat the oil in a small frying pan, add the shallots and garlic and cook over a medium heat until they are golden. Remove from the pan and set aside.
Peel the pomelo and break the flesh into small