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Pomelo Salad With Prawns

This salad is simply delicious! The Pomelo is sweet and slightly sour. It complements very well with the pan-grilled shrimps.

Note* This is an updated post with video cooking guide. {Previously posted on 11/28/08)

Pomelo Salad With Prawns/Shrimps


1/2 Pomelo (about 2 Cups), separate into bite-sized pieces, chilled
1 Carrot, peeled, shredded, soaked in cold water for 30 minutes, drain well
2 Small Cucumber, shredded, soaked in cold water for 30 minutes, drain well
1/2 Cup Basil, sliced
1/2 Cup Fresh Coriander/Cilantro, chopped
1/4 Mint Leaf, chopped
1/4 Cup Vietnamese Mint, chopped
1 Red Chili, finely sliced
1/4 Cup Roasted Peanut

12 to 15 Medium-Sized Shrimps/Prawns, peeled
2 Tbsp Peanut Oil

1 tsp Sugar
2 tsp Light Soy Sauce
2 tsp Fish Sauce

1 1/2 Tbsp Sugar
2 Tbsp Lime Juice
2 Tbsp Fish Sauce
2 Thai Bird-Eye Chilies, chopped
1 Clove Garlic, chopped


Heat pan over high heat. Add oil and pan-fry shrimps for about 1 1/2 to 2 minutes. Then add the prepared sauce, bring it to a boil. Remove from the heat.

In a large mixing or salad bowl, mix together the pomelo, carrot, cucumber, basil, coriander, mint leaf, Vietnamese mint, red chilli and toss well with the salad dressing. Top with shrimps and some chopped peanut.


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