Worldwide Locations

Worldwide Locations

Filter +
 

Pomelo Salad

(Photo by chotda/Flickr)

(Photo by chotda/Flickr)

Use pomelos, pink or white grapefruit or golden-fleshed ugli fruit. Mandarins or oranges do not have quite enough acidity to contrast with the strong flavors, except early in their season when they are tart.

Serves 2-3.

Ingredients

2 cups peeled pomelo segments
1 cup cooked and shredded pork or chicken
3 tablespoons coconut milk
2 tablespoons nam prik pao*
2 tablespoons lime juice
1 1/2 tablespoons sugar
1-2 tablespoons fish sauce
2 tablespoons ground roasted peanuts
1 tablespoon chopped fresh chillies
2 tablespoons crisp fried shallots
1 tablespoon crisp fried garlic

Directions

Remove the membrane enclosing the segments of fruit, discard seeds and break the fruit into bite-sized pieces.

Cut chicken or pork into fine shreds.

Heat coconut milk in a wok and add nam prik pao, stirring until it is thick. Stir in the shredded pork or chicken. Add lime juice, sugar and fish sauce, using 1 or 2 tablespoons depending on how salty the particular brand of fish sauce is. Remove from heat and cool the mixture slightly, then toss everything together in a bowl and serve.

*Nam prik pao is a thick, chilli and shrimp Thai relish sold in jars in Asian shops.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)


Have something to say about this story? Share your thoughts on Facebook and Twitter.