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. This salad goes well with rice and other cooked dishes.
- 1 pomelo or 2 large grapefruits
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 5 oz (150 g) boiled or grilled shrimp, shells removed
- 2 cups (200 g) cooked chicken breast, shredded
- 2 tablespoons grated fresh or dried unsweetened coconut
- ½-1 tablespoon dried shrimp, soaked in warm water for 5 minutes and drained, lightly pounded or processed
- 1 dried chili, deseeded and chopped
- ¼ cup (60 ml) coconut cream
- Peel the pomelo and shred the flesh, removing the seeds. (If using grapefruit, peel and section, removing all the skins.)
- Place the lime juice, fish sauce and sugar in a bowl and stir well to dissolve the sugar.
- Then add the shrimp, chicken and grated coconut. Mix well.
- Add the pomelo or grapefruit and grated coconut. Toss lightly.
- Serve sprinkled with chopped dried shrimp and chili, and drizzled with a little coconut cream, if using.