Let's spice it up a little ....
As I was passing by China town this past weekend, I saw a few sidewalk vendors selling pomelos. This must be the season now. If you want to capture a little South-East Asian exotic flavor, this salad may just do you good!Creative artists like to eat as well, and garnishing food is creativity!
Pomelo Shrimp Salad
2 shallots, finely minced.
1 tbs of Lemon Grass, sliced finely
1 clove of garlic, crushed
2 tbs of chopped spring onions
2 tbs of chopped cilantro, leafy top only
1 carrot, peeled and cut into fine shreds 8 tbs lime juice
3 tbs honey/palm sugar
3 tbs of fish sauce
1 tbs of chili
1 tbs of toasted coconut flakes
1 tbs toasted almond
1/2 lb shrimps (cooked either sauteed or roasted)
In a bowl, mix fish sauce, honey, crushed garlic and chili and cooked shrimps.
Break pomelo into "flakes" and mix with shallots, carrot, lemon grass, spring onion, coconut flakes and toasted almond and cilantro together. Then toss well with the sauce from the bowl.
Adjust seasoning to taste if necessary.
Let stand for 1 hour for flavors to develop, before using.
The salad was sweet yet savory, tangy and spicy with great texture!