Thai Pomelo Salad Recipe

Typically, a Thai meal includes a selection of about five dishes, one of which is often a refreshing and palate-cleansing salad that features tropical fruit. The pomelo is a large citrus fruit that looks rather like a grapefruit, although it is not, as is sometimes thought, a hybrid. It is slightly pear-shaped with thick, yellow, dimpled skin and pinkish-yellow flesh that is both sturdier and drier than that of a grapefruit. It also has a sharper taste. Pomelos are sometimes known as "shaddocks" after the sea captain who brought them from their native Polynesia to the Caribbean.

Ingredients: (Serves 4-6)

30 ml/2 tablespoons vegetable oil
4 shallots, finely sliced
2 garlic cloves, finely sliced
1 large pomelo
15 ml/1 tablespoon roasted peanuts
115 g/4 oz cooked peeled shrimp (prawns)
115 g/4 oz cooked crab meat
10 -12 small fresh mint leaves

For the dressing:

30 ml/2 tablespoons Thai fish sauce
15 ml/1 tablespoon palm sugar or light muscovado (brown) sugar
30 ml/2 tablespoons fresh lime juice

For the garnish:

2 scallions (spring onions), thinly sliced
2 fresh red chilies, seeded and thinly sliced
Fresh cilantro (coriander) leaves
Shredded fresh coconut (optional)

Method:

Make the dressing. Mix the fish sauce, sugar and lime juice in a bowl. Whisk well, then cover with clear film (plastic wrap) and set aside. Heat the oil in a small frying pan, add the shallots and garlic and cook over a medium heat until they are golden. Remove from the pan and set aside.

Peel the pomelo and bread the flesh into small pieces, taking care to remove any membranes.

Grind the peanuts coarsely and put them in a salad bowl. Add the pomelo flesh, shrimps, crab meat, mint leaves and the shallot mixture. Pour over the dressing, toss lightly and sprinkle with the scallions, chilies and cilantro leaves. Add the shredded coconut, if using. Serve immediately.
[source from www.healthyonlinerecipes.com]