SUPER THAI POMELO SALAD (THAI GRAPEFRUIT SALAD) – YUM SOM O
Provided by: Phasinee Doddeo
Total time: 10 minutes
Prep time: 15 minutes
|1½ tbsp Fish Sauce|
|2 tbsp Palm sugar|
|1½ tbsp Tamarind paste (Can be made from Tamarind Pulp)|
|1 tbsp Lime juice|
|10 oz Large shrimp (About 6 Shrimp peeled)|
|2 tbsp Crispy Shallots or Onions|
|1 tbsp Crispy Garlic|
|1 tbsp Dried Small Shrimp (optional)|
|1 tbsp Toasted Coconut|
- Cut across the top and bottom and remove the skin. Stabilize the fruit on one of the flat surfaces and slice down vertically to remove the skin and most of hte thick pith.Try not to cut so deep that it exposes the flesh as the juice will weep if you do,
- With the flesh segments separated, break them into small bite sized pieces. Do not be tempted to break these too small as they can break apart quite easily.
- Add the fish sauce and palm sugar together with the tamarind into a pan and heat gently to dissolve the sugar.When the sugar is dissolved then add the lime juice and taste. Adjust the lime, sugar and fish sauce to get the taste you want.
- Add a tablespoon of olive oil and quickly fry the shrimp until just cooked.Drizzle a small amount of yum sauce over the cooked shrimp. Do not overcook as the shrimp will toughen if cooked too long like most shellfish.
- Put the pomelo pieces into a mixing bowl, add some of the crispy shallots, dried shrimp, crispy garlic, part of the roasted coconut and cooked shrimp.Add the yum sauce, drizzling thinly to cover the surface of the ingredients and very gently mix everything together.
Calories 409 kcal, CarbohydrateContent 54 g, ProteinContent 39 g, FatContent 6 g, SaturatedFatContent 2 g, CholesterolContent 441 mg, SodiumContent 2485 mg, FiberContent 4 g, SugarContent 16 g, ServingSize 1 serving
VIETNAMESE POMELO SALAD RECIPE | SIDECHEF
Provided by: Enlightened Foodie
Categories: Salad,Paleo,Pescatarian,Weeknight Dinners,Easy,Nut-Free,Dairy-Free,Shellfish-Free,Spicy,Raw,Gluten-Free,Egg-Free,Soy-Free,Entertaining,Summer,Peanut-Free,Tree Nut-Free,Grain-Free,Tomato-Free
Total time: 2100S
|500 gram Pomelo|
|2 Red Chili Pepper|
|2 sprig Fresh Thai Basil|
|2 tablespoon Olive Oil|
|1 1/2 tablespoon Coconut Sugar|
|1 tablespoon Fish Sauce|
|1 tablespoon Distilled White Vinegar|
- Peel and thinly slice the small Shallot (6) and keep about 1/3 aside.
- Heat up a small pan on medium and add Olive Oil (2 tablespoon). Add 2/3 of the schallots and stir constantly. Watch them closely, brown but don't burn them.
- Remove pan from heat and place on paper towel to absorb the excess oil. They will continue to brown a little more. Set aside to cool
- Peel and dice the Mango (1) into 1cm cubes. Deseed the Red Chili Pepper (2) and thinly slice them lengthwise.
- Wash and pick all the leaves off the Fresh Thai Basil (2 sprig). Place the Pomelo (500 gram), ripe but firm mango, basil, half the fried eschallots, and the raw eschallots in a mixing bowl.
- Try to keep the pomelo pieces about an inch in size, not too big and not too small.
- Mix Coconut Sugar (1 1/2 tablespoon), Fish Sauce (1 tablespoon), Distilled White Vinegar (1 tablespoon), and juice of Lime (1) to make the dressing. Pour over pomelo mixture and gently toss.
- Slice 1/4 inch off of each end of the other Lime (1) cut it in half, lengthwise. Set one of the halves cut side-down on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
- Taste and add more dressing if necessary. Plate with lime wedges and garnish with remaining fried eschallots and thinly sliced chillies.
Calories 149 calories, ProteinContent 0.5 g, FatContent 1.9 g, CarbohydrateContent 32.7 g, FiberContent 1.3 g, SugarContent 28.9 g, SodiumContent 130.1 mg, SaturatedFatContent 0.3 g, TransFatContent 0 g, CholesterolContent 0 mg, UnsaturatedFatContent 1.5 g