Pomelo salad

Pomelo salad

Muc tom nau voi buoi

By
From
South East Asian Food

This is a great salad if you can find pomelo, something that is often possible these days. It is very popular in restaurants in Ho Chi Minh City.

Ingredients

Quantity Ingredient
1 pomelo
150g squid tubes
350g small school prawns
3 shallots
or 1/2 medium brown onion, finely chopped
1/2 cup fried onion flakes
1/4 cup roasted peanuts, roughly crushed
8-10 sprigs vietnamese mint, finely sliced, leaves only
extra sugar, if needed
butter or mignonette lettuce leaves
1 packet prawn crisps

Dressing

Quantity Ingredient
2 small garlic cloves, smashed and chopped
1-2 fresh chillies, chopped
2 tablespoons fish sauce, diluted with 2 tablespoons water
1 tablespoon rice vinegar, or to taste
2 tablespoons lime juice, or to taste
2 teaspoons sugar, or to taste

Method

  1. To make the dressing, mash the garlic and chilli together to a paste. Add the diluted fish sauce followed by vinegar, lime juice and sugar and mix well.
  2. Peel the pomelo. Pull the membrane off the segments as cleanly and completely as possible. Discard seeds and pull the flesh apart into small flakes. Leave aside.
  3. Cut the squid tubes into pieces with a diamond pattern about 2 x 1 cm. Put the pieces into a strainer and dip this into a pot of boiling water briefly until the pieces curl up and are cooked and white, with an attractive patterned surface. Take out and drain thoroughly. Boil a new lot of water and cook the prawns until they turn pink. Drain and cool.
  4. Shell and devein the prawns and remove their tails. Leave them whole if they are small enough. Otherwise halve them lengthwise and cut them into 2 cm pieces. Combine all the ingredients except the prawn crisps and the lettuce. Toss well with the desired amount of dressing, adding extra sugar if you wish. Serve in a lettuce-lined bowl placed in the centre of a flat platter. Surround the bowl with prawn crisps to be eaten with the salad.
Tags:
SBS
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