Thai Style Pummelo Salad
Pummelos are the largest of the citrus fruits, sometimes reaching more than 10-inches in diameter. They originate in Asia, and they are the precursor to the modern grapefruit, among other citrus varieties. Pummelos have a thick skin that should be peeled with a sharp knife, cutting between the membranes to release the fruit. You’ll find the pink-colored flesh sweet and tangy, and absolutely delicious in salads like this one.
Ingredients
- 2 tablespoons light brown sugar
- 2 red or green Thai chiles finely chopped
- 2 garlic cloves finely chopped
- 1/4 cup fresh lime juice
- 3 tablespoons fish sauce
- Kosher salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup vegetable oil
- 2 shallots thinly sliced, divided
- 1/4 cup peanuts
- 1 skinless boneless chicken breast
- 2 pummelos
- 3/4 cup cilantro leaves with tender stems torn
- 2 tablespoons dried shrimp
- 6 jumbo shrimps
Instructions
- Make the dressing by mixing the brown sugar and water together in a small bowl. Stir until the sugar is dissolved. Add the chiles, garlic, lime juice, and fish sauce. Add Kosher salt to taste.
- Add the coconut to a small saucepan and place over a medium high setting dry – with no liquid or fat. Stir frequently until the coconut is a golden brown. Remove from heat and set the coconut aside.
- Heat the oil, using the same saucepan. Add half the shallot and saute until crisp and golden brown. Remove from the pan and drain, sprinkling with salt. Set aside.
- Now add the peanuts to the pan and toast until they are a golden brown color. It should take about 2 minutes. Remove from the pan and drain. Set aside.
- Add the chicken to a larger saucepan and cover with water. Poach over a medium setting until the chicken is only just cooked, or about 10 to 15 minutes. Remove from the liquid and shred the chicken into a large bowl.
- Peel the pummelos with a sharp knife and cut the flesh from the membranes. Add the pummelo flesh to the chicken.
- Cut the shrimp in half and clean. Sprinkle with salt. Fry the shrimp in vegetable oil until well done. Remove from the pan and drain.
- Arrange the cilantro and remaining shallots to a large serving plate and toss with half the dressing.
- Add the coconut, peanuts, and dried shrimp, tossing to coat.
- Divide the salad among six plates if it is a first course, or three plates for a main course. Now, divide the chicken, pummelo, and shrimp among the plates.
- Drizzle the remaining dressing over the salad plates and top with fried shallots.
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