Video: Home cooking with Susan Jung - Thai pomelo salad with shrimp
WATCH: Winter is the perfect season to cook with pomelo. In this recipe it combines with shellfish and spicy Thai chilli oil in a delicious salad
Pomelo can be found in Hong Kong markets year-round, but as with a lot of other citrus fruit, it is at its sweet and juicy best in the winter months. The thick peel is easy to remove, and you’ll also need to take off the tough membrane that surrounds the fruit. Look for pomelo that’s heavy for its size.
Nam prik pao is a spicy, oily chilli paste that you can buy in jars from shops that specialise in Thai ingredients. For this recipe, you want the oil that floats to the surface of the nam prik pao, although it’s fine if you use some of the solids, too.
Thai pomelo salad with shrimp
6-10 fresh shrimp (with bodies 4-6cm long), heads and shells removed
60ml coconut milk
15ml nam prik pao oil, or to taste
30ml bottled fish sauce, or to taste
15ml fresh lime juice, or to taste
15 grams palm sugar, or to taste
1 juicy, sweet pomelo
20 grams roasted peanuts, roughly chopped, divided
10 grams fried shallots, divided
10 grams toasted, grated, unsweetened coconut, divided
2 red bird’s eye chillies, seeds removed, then finely chopped (optional)
Fresh coriander sprigs (optional)
Bring a pot of water to the boil, add the shrimp and cook until they curl and turn pink, then drain.
Put the coconut milk, nam prik pao oil, fish sauce, lime juice and sugar in a small saucepan and bring to the boil. Lower the heat and simmer for several minutes, or until the sauce is thick enough to lightly coat a spoon. Put the shrimp in a bowl and add a spoonful or two of the sauce, then mix.
Peel the pomelo and separate the fruit into segments. Remove and discard the membrane and seeds, then break the fruit into small chunks. Put the pomelo into the bowl with the shrimp and add half the peanuts, shallots and coconut, as well as the chillies, if using. Add the remaining sauce and mix gently, then pile the ingredients onto a serving plate. Scatter the remaining peanuts, shallots and coconut on top and garnish with coriander sprigs, if using.