Vietnamese Pomelo Salad with Shrimp

Came across this recipe which I am dying to try.  I discovered Pomelo thanks to my neighbour Zannat and every fall season devour a quarter of one for dessert regularly.

Pomelo is like a big grapefruit but less juicy, much sweeter and a slightly drier texture.  Here is a real treat – break off bits and dip them in cinnamon for an added bonus of great taste and a hit of good health!

The recipe comes from another blog which can be found at http://wanderingchopsticks.blogspot.ca

You’ll need:
1/2 Pomelo, segments removed from membranes
1 Carrot, julienned
Half a dozen, or more, shrimp, boiled or grilled, peeled, deveined, and halved
1/2 cup Rau ram (Vietnamese coriander), or mint, any other herbs of your choice
Hanh Phi (Vietnamese Fried Shallots) – can use regular shallots if need be (or even small onion slices)
Nuoc Mam Cham (Vietnamese Fish Dipping Sauce) – see recipe below

Make Hanh Phi (Vietnamese Fried Shallots). Set aside.

Make the Nuoc Mam Cham (Vietnamese Fish Dipping Sauce). See below for recipe in italics

Vietnamese Sweetened Fish Dipping Sauce)

For a 24-oz jar, you’ll need:
1/2 cup water
1/2 cup Nuoc Mam (Vietnamese Fish Sauce) – I would use regular fish sauce if I can’t find this but perhaps use a bit less
1/2 cup vinegar
1/2 cup sugar

Optional: Chili peppers

Boil 1/2 cup water. Actually, you don’t have to boil the water, just get it hot so that it can dissolve the sugar more easily. Stir in 1/2 cup vinegar, 1/2 cup fish sauce, and 1/2 cup sugar. Taste and adjust if necessary. Add crushed chili peppers if you wish.

The taste should be slightly sweet and rather mild, the pungency of the fish sauce quite muted.

Store in a jar in the fridge. Serve with dumplings.
Peel and devein shrimp. Boil or grill the shrimp and slice in half. Set aside.

Pluck and clean herbs. Set aside.

Remove pomelo segments from their membranes and separate into 1-inch chunks. Set aside.

Julienne 1 carrot.

In a bowl, mix together the pomelo segments, julienned carrot, herbs or cabbage, and shrimp. Add the Vietnamese fish dipping sauce. Toss. Taste and add more if necessary. Then add fried shallots and toss again.

Serve with shrimp chips if you wish.

The salad may also be stored in the fridge and served chilled.

Haven’t made this yet but I plan to!  I’d be interested to hear if anyone tries it and how it turned out.

Enjoy!

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3 thoughts on “Vietnamese Pomelo Salad with Shrimp

  1. Yum-this looks good and simple. never understood the deveining things with shrimp-have been preparing them fresh from the fisherman for years, ad have never deveined anything. Others?

  2. I think deveining removes the shrimp’s intestines (I know, doesn’t sound very appetizing). Btw, I love pomelo dipped in a mixture of cinnamon and cayenne for an awesome sweet and hot kick. -Zannat

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