Pomelo and shrimp salad
1 serving
20 minutes
Pomelo and shrimp salad is a vibrant dish of Pan-Asian cuisine that combines the freshness of fruits and seafood with an exquisite balance of sweetness, acidity, and umami. The main ingredient is pomelo, considered a symbol of abundance and prosperity in Southeast Asia. Juicy citrus pieces harmoniously complement crunchy cucumbers, Kenyan beans, and grapefruit segments. Crispy peanuts and sweet lychees add textural complexity, while pomegranate seeds provide freshness. Fried shrimp in a light coating of egg yolk and starch create a contrast between the crispy shell and tenderness inside. Fish sauce unites all flavor nuances, while cilantro and black sesame complete the composition. This dish is perfect for a light dinner or festive table where each ingredient highlights the complexity of taste and sophistication of Asian gastronomy.
1
Prepare sauce for Vietnamese rolls. For this, chop the carrot into small pieces and mix with the other ingredients. Set aside.
- Pomelo: 60 g
- Fish sauce: 20 ml
2
Fry the shrimp in a deep fryer with egg yolk and starch.
- Shrimp: 4 pieces
- Egg yolk: 2 pieces
- Starch: 10 g
3
Chop pomelo, cucumbers, beans, and grapefruit segments randomly.
- Pomelo: 60 g
- Cucumbers: 20 g
- Kenyan green beans: 10 g
- Grapefruit segments (supremes): 5 g
4
Place the vegetables and grapefruit on a plate, top with fried shrimp, nuts, lychee, and pomegranate seeds, and drizzle with sauce.
- Cucumbers: 20 g
- Kenyan green beans: 10 g
- Grapefruit segments (supremes): 5 g
- Shrimp: 4 pieces
- Roasted peanuts: 4 g
- Canned lychees: 8 g
- Pomegranate seeds (arils): 5 g
- Fish sauce: 20 ml
5
Garnish with cilantro and black sesame.
- Cilantro: 3 g
- Sesame seeds: 3 g