Shrimp, Pomelo & Mango Salad

4
Servings
50m
Prep Time
10m
Cook Time
1h
Ready In

Recipe: #34406

February 26, 2020



"Recipe source: Eating well (Jan/Feb 2009)"

Original recipe yields 4 servings
OK
  • FOR MARINADE
  • FOR SALAD

Nutritional

  • 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 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Tips & Variations


No special items needed.

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