Usuba
Pomelo Salad with Shrimp and Pork
A light Asian salad with citrus freshness. Pomelo is cut directly in its skin, which serves as a natural plate. The fruit pulp is mixed with tender boiled pork and shrimp, dressed with a spicy lemon sauce with fish paste, and garnished with crispy onions and cilantro.
- Total
- 60 min
- Standard serving
- 319.4 g
Ingredients
Total 13
Instructions
- 1
Step 1
Place sesame seeds in an oven preheated to 190 °C for 5 minutes.
- 2
Step 2
Peel the pomelo, divide it into segments and extract the pulp from the white membranes. Cut the pulp into 2–3 pieces and remove the seeds.
- 3
Step 3
Finely chop fresh chili peppers together with seeds. Mince garlic and shallots, chop cilantro.
- 4
Step 4
Mix lemon juice with sugar, ground chili pepper, garlic, fish sauce and 0.5 teaspoon of salt. Let it infuse.
- 5
Step 5
Place pork in boiling salted water (1.5 teaspoons of salt per 1 liter) and cook for about 10 minutes until done. Drain the water, let cool slightly, and cut into thin strips 5 mm thick.
- 6
Step 6
While cooking the pork, prepare the shrimp: drop them into boiling water (1 liter) with 1.5 teaspoons of salt for 3 minutes. Drain the water and let cool.
- 7
Step 7
Heat the oil over medium heat in a small skillet, add shallots and sauté until golden brown. Transfer to paper towels.
- 8
Step 8
Mix pomelo pulp, pork, shrimp, cilantro, and sesame. Season with lemon sauce and salt to taste. Place in bowls and sprinkle with sautéed onions.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
