When you live in a tropical country where fruits abound, you have got to make the best use of them. They were made for eating in this ultra-warm weather -- mangoes, bananas, pineapples, and yes, the pomelo. Citrusy, bitter, and with a soft crunch to the bite, the pomelo cools and refreshes. This is probably why the Thais have made use of this fruit in one of their best-selling starters. Enough to fill you up or whet your appetites and prepare you for their spicy soups, curries, laksas, and the melee of flavors in their cooking.
Here's a PRAWN & POMELO SALAD Recipe that we've tried and tested and makes for a light, healthy, crunchy and delightful starter that is also easy to prepare:
Ingredients:
1 med. size pomelo, peeled and divided into wedges
10 pcs. medium-sized prawns, peeled and deveined
1 pc. chicken breast, cooked and flaked
100 g of beansprouts
1 tbsp. torn mint leaves
2 tbsp. coriander leaves, minced
3 tbsp. ground peanuts (unsalted)
2 tbsp. minced green onions
3 tbsp. toasted coconut flakes
Dressing:
3 tbsp. lime juice
3 tbsp. Thai fish sauce
2 tbsps. brown sugar
1 small, red chili, sliced to bits
Flake the cooked chicken breast and set aside. Season the prawns with some salt and pepper and lightly pan-fry until it turns pink in color. You may also simply steam them for a few minutes for a healthier option. It also keeps the prawns juicier that way.
Quickly blanch the beansprouts in boiling water and then transfer to a bowl of iced water to stop the cooking.
Divide the pomelo into wedges and further into bite-sized pieces. When all your main ingredients are in place, simply toss them together in a bowl or plate.
Mix the ingredients of the dressing in a separate bowl. This should have a sweet, salty, sour and a slightly spicy zing to it. Drizzle the dressing on the pomelo and prawn mixture and you now have a pleasing, appetizing meal to start off a Thai or oriental feast.
Pair with a tall glass of lemongrass iced tea and it's sure to sweep the dark clouds away!
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