Pomelo salad with cashew nuts and shrimps
2 servings
40 minutes
Pomelo salad with cashew nuts and shrimp is a vibrant dish of Vietnamese cuisine that combines the freshness of citrus fruits, the crunch of nuts, and the tenderness of shrimp. Its origins are rooted in the traditions of southern Vietnam, where light and refreshing appetizers are valued for their balance of flavors. Pomelo adds a sweet-sour note to the salad, while red and onion add spiciness; roasted cashews provide textural variety. The heat of chili pepper and aromatic sauces make the taste rich and multifaceted. This dish is perfect as an appetizer or light dinner, awakening the appetite and providing gastronomic pleasure. Garnished with coconut flesh and a sprig of cilantro, it not only delights the palate but also looks exquisite on the table.
1
Peel the pomelo to leave only the flesh.
- Pomelo: 100 g
2
Boil the shrimp in salted water.
- Peeled shrimp: 90 g
3
Slice the red onion into feathers.
- Red onion: 5 g
4
Slice the onion into rings, coat in vegetable oil and flour, and fry until golden brown in a deep fryer (about 4 minutes).
- Onion: 30 g
- Wheat flour: 50 g
- Vegetable oil: 100 ml
5
Prepare the 'Sour Onion' sauce. Finely chop 30g of onion and fry it until golden brown. In a separate bowl, mix sugar, soy sauce, black vinegar, mustard, sesame oil, lime and lemon juices, and fish sauce. Add vegetable oil in a thin stream and whisk all ingredients until smooth. The sauce is ready!
- Onion: 30 g
- Sugar: 5 g
- Soy sauce: 10 ml
- Black rice vinegar (Chinkiang): 10 ml
- Dijon mustard: 10 g
- Sesame oil: 10 ml
- Lime juice: 10 ml
- Lemon juice: 10 ml
- Fish sauce: 3 ml
- Vegetable oil: 100 ml
6
Prepare spicy oil. For this, boil all the necessary ingredients in oil: leek, ginger, garlic, chili pepper, Sichuan pepper, sesame, and ground chili pepper. After that strain it to get 5 ml of spicy oil.
- Leek: 15 g
- Ginger: 9 g
- Garlic: 12 g
- Chili pepper: 35 g
- Sichuan pepper: 10 g
- Sesame seeds: 10 g
- Ground black pepper: 20 g
7
Pour the prepared 'Sour Onion' sauce and spicy oil over pomelo, shrimp, onion, and cilantro.
- Pomelo: 100 g
- Peeled shrimp: 90 g
- Onion: 30 g
- Cilantro: 5 g
8
Sprinkle the salad with crushed cashews and garnish with a sprig of cilantro and chopped coconut.
- Cashews: 5 g
- Coconut flesh: 3 g
- Cilantro: 5 g