Sunkist Pummelo and Shrimp Salad
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Credit: Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore (Mortar & Press, 2008). Recipe adapted exclusively for Sunkist Growers, Inc., by Robert Danhi.
The National Culinary Review, November/December 2013
¼ cup granulated sugar
½ t. kosher salt
2 T. fish sauce
2 large Sunkist pummelo
½ lb. cooked pork, such as loin, cut
in small strips
½ lb. small shrimp, cooked, peeled, deveined, cut in half lengthwise
1 cup fine julienne carrot
1 cup mint leaves, roughly chopped
1 cup cilantro, roughly chopped
2 long red chilies, cut in thin rings
½ cup peanuts, roasted in dry pan, roughly chopped
Shrimp chips, deep-fried, as needed
Method: Combine sugar, salt and fish sauce in small pan; simmer until sugar and salt dissolve. Cool. = Break down pummelo; peel off membrane that encases each segment. Separate pulp pods into ¼-inch individual or small bunches. Gently combine pummelo with pork, shrimp, carrot, mint, cilantro and chilies. Drizzle with dressing; toss gently. Taste; adjust seasoning with sugar, salt and fish sauce. Transfer to serving bowl; garnish with peanuts. Serve with shrimp chips to scoop up salad.
Pork, Salad, Seafood, The National Culinary Review
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