Cherry & Dennis Helper Habitat
Vietnamese Pomelo and Shrimp Salad
越式柚子鮮蝦沙律
Recipe overview
Pomelo, fully cooked shrimp and mint are lightly tossed in fish-sauce lime dressing, then topped with peanuts for a fresh Vietnamese salad.
01
Ingredients
Main ingredients
- 1, yielding about 400 g flesh Pomelo
- 350 g Peeled shrimp
- 2 Shallots
- about 15 g Fresh mint leaves
- 30 g Roasted peanuts
Fish-sauce lime dressing
- 1 tbsp Fish sauce
- 2 tbsp Lime juice
- 2 tsp Sugar
- 1 tbsp Water
02
Tools
- Knife and two boards (separate raw shrimp from ready-to-eat food)
- Small pot
- Sieve
- Food thermometer
- Large mixing bowl
- Small bowl
- Measuring spoons
- Serving bowl
03
Steps
Step 1
Peel outer rind
Wash the pomelo skin, then cut away the thick outer rind to expose the white pith.
Step 2
Remove membranes
Peel away thick pith and the thin membrane around each segment, keeping only clean flesh.
Step 3
Break into pieces
Gently separate pomelo flesh into bite-size clumps in a clean bowl.
Step 4
Devein shrimp
Remove veins from raw shrimp. Keep raw shrimp separate from pomelo and ready-to-eat food, then clean hands and board.
Step 5
Cook shrimp fully
Bring water to a boil and cook shrimp for about 3 to 5 minutes. Use a clean food thermometer to confirm the centre reaches at least 75°C; cook longer if needed.
Step 6
Drain and cool
Drain cooked shrimp in a clean sieve, keep separate from raw shrimp and ready-to-eat food, and cool promptly for about 5 minutes. If not assembling immediately, cover and refrigerate.
Step 7
Slice shallots and mint
Thinly slice shallots; wash and drain mint leaves.
Step 8
Crush peanuts
Lightly crush roasted peanuts into coarse pieces.
Step 9
Mix dressing
Stir fish sauce, lime juice, sugar and water in a small bowl until sugar dissolves.
Step 10
Toss shrimp first
Put cooked shrimp and shallots in a clean large bowl and toss gently with about half the dressing.
Step 11
Fold in pomelo
Add pomelo and mint, pour in remaining dressing, and fold gently to avoid crushing the fruit.
Step 12
Top and serve
Transfer to a clean serving bowl, scatter peanuts and serve at once. If not eating now, cover and chill at 4°C or below.
Common mistakes
- Adding undeveined or undercooked shrimp to the fruit is unsafe. Peanuts soften if added too early, and rough mixing crushes the pomelo.
Tips
Cook shrimp thoroughly and keep raw shrimp away from ready-to-eat pomelo. Shrimp, fish in fish sauce and peanuts may cause allergies. Eat soon after mixing or keep at 4°C or below.
