Dish of Pomelo Salad
(click to enlarge)

Pomelo Salad


Burma
Serves:
Effort:
Sched:
DoAhead:  		 4 salad
**
25 min
Yes		 A very simple but flavorful fruit salad that uses Southeast Asian pantry staples, These should be on hand in any kitchen doing SE Asian cooking. It can be served at a cool room temperature.

2
2
-------
1/2
1
2
1
1/2
-------
#
oz
---
t
T
T
t
T
---
Pomelo (1)
Shallots
-- Dressing
Shrimp Powder (2)
Toasted Chickpea Flour (3)  
Fried Shallots (4)
Shallot Oil(4)
Fish Sauce (5)
-----------
Do Ahead
  1. Prepare SE Asian Pantry Staples if not on hand (Notes 2, 3 & 4).
Make:   -   (25 min)
  1. Slice Shallots in half lengthwise, peel and slice thin crosswise. Soak 10 minutes in cold water to reduce sharpness.
  2. With a very sharp knife, carve the rind and white pulp off the POMELO, exposing the segments and their membranes. Holding the Pomelo over a wide bowl, use a utility knife or similar and separate one side of a segment from its membrane, then twist the knife to pop it loose into the bowl. Do this for all the segments - then wring all the juice out of the lump of membranes.
  3. Remove Pomelo seeds as best you can.
  4. Drain Pomelo segments in a strainer, reserving the juice. Place the segments in a wide bowl. Drink the juice.
  5. Drain Shallots and add to the Pomelo.
  6. Add all Dressing items to the Pomelo and tumble until all is evenly distributed.
  7. Serve cold
NOTES:

  1. Pomelo:

      These look like oversize Grapefruit. They have very thick rinds and the segments may be yellow or pink. They have become quite available here in North America, and pink fleshed varieties with thinner rinds have lately been supplanting the yellow fleshed ones, at least here in California. For details see our Pomelo page.

  2. Roasted Peanuts:

      Dry pan roasted peanuts are far better in both flavor and texture for this use than commercial roasted peanuts are. For method see our Dry Roasted Peanuts recipe.

  3. Fried Shallots / Shallot Oil:

      This is a "two for one" item - both made in the same easy operation. For instructions see our Fried Shallots / Shallot Oil recipe.

  4. Fish Sauce

      This clear liquid is as essential to Southeast Asian cuisines as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce Introduction page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
sgv_lbn1 180116 b54   -   www.clovegarden.com
©Andrew Grygus - agryg@clovegarden.com - Linking and non-commercial use permitted