Recipe by: Siti Wilden

Source: Siti Wilden

Serves: 4

Ingredients (Dressing)

  • 1/3 cup fresh-squeezed lime juice
  • 3 Tbsp fish sauce
  • 1 Tbsp soy sauce
  • 2½ – 3 Tbsp brown sugar, to taste
  • 1-2 tsp Thai chili sauce, OR 1 fresh red or green chili, minced

Ingredients (Salad)

  • ½ pomelo
  • 12-16 medium shrimp
  • 1 small to medium cucumber, diced
  • 1 red pepper chilli (capsicum) diced
  • 1 carrot, julienned
  • ¼ cup finely chopped shallots
  • ¼ cup fresh basil OR mint, chopped if leaves are large
  • ¼ cup chopped fresh coriander leaves
  • ¼ cup dry-roasted cashews, almonds OR peanuts
  • 2 Tbsp shredded coconut (optional)
  • Handful of salad greens per serving (optional)
  • Handful of Thai basil, coriander leaves or mint leaves, for garnish

Instructions (Dressing)

  • Mix all dressing ingredients in a bowl until well combined.

Instructions (Salad)

  • Peel and deseed the ½ pomelo. Break into bite-sized pieces.
  • Peel and boil the shrimp for 4 minutes, until just cooked.
  • Toss together all salad ingredients in a bowl. Add in the dressing and toss well again.
  • Portion out onto individual serving plates and serve.

Download PDF here. There are more photos in the PDF than on this blog post. Thai Pomelo Salad Siti Wilden

 

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