Chinese Pomelo and Shrimp Salad

Juicy pomelo segments bursting with flavor, paired with firm, pearly shrimp. Lime acidity and chili heat wake up the umami of the fish sauce.

• Prep: 25 min
• Cook: 5 min
• Difficulty: Easy
• Calories: 247
• Protein: 18 g
• Carbs: 17 g
• Fat: 10 g

Ingredients

• 1 pc Citrus grandis (L.) Osb. or Citrus maxima ( peeled and crumbled )
• 300 g Shrimp ( peeled )
• 1 pc Garlic ( minced )
• 2 pc Shallot ( finely sliced )
• 1 pc Thai chili ( thinly sliced )
• 10 g Mint fresh ( leaves picked )
• 10 g Fresh cilantro ( chopped )
• 30 g Peanut ( roasted and crushed )
• 2 tbsp Fried onions ( for garnish )
• 2 tbsp fish sauce
• 3 tbsp Lime juice
• 1 tbsp palm sugar ( grated )
• 1 tbsp Peanut oil

Instructions

1. Prepare the pomelo

   Peel the pomelo. Separate segments and carefully remove all bitter white membranes. Break the pulp into large chunks in a mixing bowl.

2. Sear the shrimp

   Heat peanut oil in a wok or pan. Sauté the shrimp over high heat until pink and firm. They should remain pearly at the center.

3. Make the dressing

   In a bowl, dissolve palm sugar in lime juice. Add fish sauce, minced garlic, and sliced Thai chili. Mix until the dressing is homogeneous.

4. Assemble and serve

   Mix pomelo, shrimp, minced shallot, mint, and cilantro. Pour the dressing and toss gently. Sprinkle with crushed peanuts and fried onions for crunch.

Chef's tips

• Do not overcook the shrimp to keep them juicy.
• Make sure to remove all white skin from the pomelo as it carries unpleasant bitterness.
• Palm sugar can be replaced by brown sugar if needed.

Storage

Eat immediately. The pomelo releases juice and herbs wilt quickly once dressed.