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| Large round pomelos, the Asian equivalent of grapefruit, are generally bitter-sweet, and are eaten as a fruit as well as mixed with sour, spicy ingredients and shrimp or chicken to make a salad. A favorite Thai snack is to just dip segments of pomelo into whatever sauce happens to be available. This salad goes wellwith rice and other cooked dishes. |
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| Ingredient |
| 1 pomelo or 2 large grapefruits |
| 2 tablespoons lime juice |
| 1 tablespoon fish sauce |
| 1 tablespoon sugar |
| 5 oz (150 g) boiled or grilled prawns or shrimp, shells removed |
| 2 cups (200 g) cooked chicken breast, shredded |
| 2 tablespoons grated fresh or dried unsweetened coconut |
| 1/2-1 tablespoon dried shrimp or prawns, soaked in warm water for 5 minutes an ddrained, lightly pounded or processed |
| 1 dried chili, seeded and chopped |
| 11/4 cup (60 ml) coconut cream (optional) |
| Preparation |
| Peel the pomelo and shred the flesh, removing the seeds. (If using grapefruit, peel and section, removing all the skins.) |
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Place the lime juice, fish sauce and sugar in a bowl and stir well to dissolve the sugar. Then add the prawns or shrimp, chicken and grated coconut. Mix well. |
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Add the pomelo or grapefriut and grated coconut. Toss lightly. |
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Serve psprinkled with chopped dried shrimp and chili, an ddrizzled with a little coconut cream, if using. |
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Note: If you are using frapefruit, it may be necessary to add extra sugar. |
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Medium hot
Serves 4
Preparation and cooking time: 30 minutes |
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