Squid and pomelo salad

Squid and pomelo salad

Nộm mực, bưoi

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Pomelo is the largest of all citrus fruits native to South-East Asia. It also works well with other cooked seafood, such as crab. If pomelo is unavailable, use ruby grapefruit instead.

Like many fruits and vegetables, pomelo has multiple uses: the flesh is used for cooking, and oil is extracted from the thick peel as a natural alternative to shampoos and conditioners.

Ingredients

Quantity Ingredient
2 squid, each about 8 cm long
1 pomelo
1 carrot, thinly sliced
dill
mint
coriander
3 red asian shallots, thinly sliced
1 long red chilli, seeded and finely chopped
2 tablespoons Fried shallots
1 lemongrass stem, crushed, white part only
4 black peppercorns, left whole

Dressing

Quantity Ingredient
55g sugar
60ml lime juice
2 1/2 tablespoons fish sauce

Method

  1. Clean the squid by holding the body with one hand and the head with the other. Gently pull, taking care not to burst the ink sac; the head and tentacles will come away. how the clear cartilage, rinse the squid inside and out, then pat dry. Using a sharp knife, cut the head from the tentacles and discard.
  2. Cut the body open and rinse away any membranes from the surface. Lay the squid flat on a board, with the inside facing up. Score the squid by cutting fine lines into the flesh in a crisscross pattern. Cut the tentacles into bit-sized pieces.
  3. For the dressing, whisk the sugar and lime juice together until the sugar has dissolved, then add the fish sauce.
  4. Peel the pomelo with a sharp knife, taking off all the bitter white pith. Segment the pomelo with your fingers, making sure you remove all the membranes. Break the segments into three or four pieces and place in a large bowl. Add the carrot, herbs, shallot, chilli and half the fried shallots.
  5. Bring a small saucepan of water to the boil and add the lemongrass and peppercorns. When the water is boiling, drop in the squid and cook for 2-3 minutes. Drain immediately.
  6. Add the squid and the dressing to the salad and gently toss. Serve on a large platter, sprinkled with the remaining fried shallots.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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