Hosted By
Ellice & Monty



Pomelo Salad

Serving Size - 6
Prepared By - Cindy & Ted
Recipe Rating
Printer Friendly Recipe

Pulp from 1 large pomelo
4 oz cooked small prawns (shrimp), shelled, deveined and shredded
1 oz pork, steamed and julienned
3 tablespoons coconut, roasted and shredded
2 cloves garlic, sliced lengthways and deep-fried
3 red shallots, sliced lengthways and deep-fried
1 tablespoon roasted peanuts, coarsely ground
2-5 fresh small green chillies, finely sliced
4-6 fresh mint leaves, torn
2 tablespoons fresh coriander (cilantro) leaves
DRESSING:
1 tablespoon fish sauce
2 teaspoons palm sugar
1 teaspoon lime juice
1 tablespoon chilli jam
2 tablespoons coconut cream

Combine all the ingredients, add the dressing and toss well but gently to avoid the pomelo br~aking up too much. Serve on a large platter. To make the dressing, combine all the ingredients: the dressing should taste salty and sweet, not too sour.