Shrimp, Pomelo & Mango Salad
February 26, 2020
"Recipe source: Eating well (Jan/Feb 2009)"
- FOR MARINADE
- FOR SALAD
- Serving Size: 1 (325 g)
- Calories 347.7
- Total Fat - 14.3 g
- Saturated Fat - 2.1 g
- Cholesterol - 143.2 mg
- Sodium - 801.9 mg
- Total Carbohydrate - 34.6 g
- Dietary Fiber - 5.1 g
- Sugars - 13.6 g
- Protein - 22.5 g
- Calcium - 159.6 mg
- Iron - 2.2 mg
- Vitamin C - 27.8 mg
- Thiamin - 0.2 mg
Step by Step Method
To prepare the marinade: in a saucepan over medium heat bring the vinegar to a boil and then add the sugar, stirring to dissolve. Remove from heat and add chilies (or the crushed red peppers), ginger, bar anise and cinnamon stick. Set aside.
To make the salad: slice ends off of h pomelo and then with a sharp knife remove the peel and white pith; discard. Over a bowl cut the segments from the membranes and then cut them into chunk and put in bowl. Pour marinade over the fruit and let stand for 30-60 minutes, stirring occasionally.
On high heat heat a skillet. In a bowl toss the shrimp with 1 tablespoon oil and then add to the skillet cooking about 5 minutes, turning once, until shrimp starts to char. Remove from skillet and place shrimp in a clean bowl along with the fish sauce. Set aside for 10 minutes.
From the pomelo bowl remove and discard the str anise and cinnamon stick and then drain using a sieve, reserving the marinade. Transfer the pomelo, ginger and chilies (if using) to a large bowl along with 3 tablespoons of the reserved marinade (discard remaining marinade), 1 tablespoon oil, and the next 8 ingredients (mango -salt). Toss. Serve salad topped with the shrimp.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting shrimp, look for ones that are firm and have a mild, sweet smell.
- For the pomelo, choose one that is heavy for its size and has a thick, yellow-orange rind.
- Instead of rice vinegar, use apple cider vinegar. The benefit of this substitution is that apple cider vinegar is slightly sweeter than rice vinegar, which will add a mild sweetness to the marinade and salad.
- Instead of peanuts, use cashews. The benefit of this substitution is that cashews are milder in flavor than peanuts, and will add a more subtle crunch to the salad.
Tropical Fruit Salad Replace the pomelo with pineapple, mango, and papaya. Add 1/4 cup of shredded coconut and 1/4 cup of honey to the marinade. Omit the shrimp and peanuts. Substitute the watercress with 1 cup of baby spinach and 1/2 cup of sliced almonds. Add 1/4 cup of orange juice to the marinade.
Coconut Rice: This fragrant, flavorful side dish pairs perfectly with the Shrimp, Pomelo & Mango Salad. The sweetness of the coconut rice compliments the tartness of the pomelo and the spicy shrimp adds a nice contrast. The creamy texture of the coconut rice is the perfect addition to the crunchy peanuts in the salad.
Grilled Asparagus with Lemon and Parmesan: This simple yet flavorful side dish is the perfect complement to the Shrimp, Pomelo & Mango Salad. The bright citrus flavor of the lemon pairs nicely with the sweetness of the coconut rice and the tartness of the pomelo. The Parmesan adds a nice nutty flavor and the grilled asparagus provides a crunchy texture to the dish.
Q: What kind of oil should I use for this recipe?
A: Peanut oil is recommended for this recipe, but any kind of oil that can tolerate high heat can be used.
Q: How long should I cook this recipe?
A: The cooking time depends on the type of ingredients used and the desired outcome. Generally, the recipe should be cooked until the desired consistency is reached.
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Fun Fact 1: The pomelo is the largest member of the citrus family, and it was introduced to the Western world by the famous explorer Captain James Cook in the late 1700s.
Fun Fact 2: Fish sauce is a key ingredient in this recipe, and it is a condiment that has been used in Southeast Asian cuisine for thousands of years. It is made from fermented fish and is an essential part of many dishes in the region.