Pomelo Salad is one of the most famous of all Thai salads, and a favourite among Thai food fans. Pomelo is a citrus fruit similar to grapefruit, but larger and tastes more like pink grapefruit than white. Smaller pomelos are grown in Mexico, varying in colour from green to pink/coral (the larger Asian variety are also grown there). Note that grapefruit can easily be substituted for equally delicious results.
This salad makes a terrific lunch, side salad, or even a beautiful starter to any Thai or Asian-style meal. You’ll find it very unique and refreshing.
- 2 medium pomelos, peeled
- 2 tablespoons vegetable oil
- 1 medium red onion, thinly sliced, separated into rings
- 3 red chillies, thinly sliced
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 175g medium cooked prawns, with tail on
- ¼ cup chopped basil
- ¼ cup chopped coriander
- ¼ cup roasted and unsalted peanuts, chopped
- sprinkle of sesame seeds
- On a work surface, separate the pomelos into sections, then peel each one. Using a fork or knife, break up the sections into pearls and transfer to a bowl.
- Heat the oil in a small saucepan. Add the onion rings and cook over moderate heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer them to paper towels to drain. In a small bowl, stir the chillies with the fish sauce and sugar. In a bowl, combine the pomelo pearls with the prawns, basil, coriander, peanuts, onion rings and chilli dressing and toss to coat. Mound the salad on plates and serve.