Spicy Pomelo Mango Salad
By: Criz Lai
Published: Tuesday, February 23, 2010 - 6:28pm

Ingredients




MAIN INGREDIENTS:

1/2 pomelo (about 6-7 segments – use flesh only and slightly peel apart)
1 big unripe mango (about 300gm – cut into strips)
5 shallots (slice thinly)
5 kaffir lime leaves (slice thinly)
100 grams water chestnut (dice)
50 grams dried shrimps (soak, dice and slightly pound)
10 bird’s eye chili pepper (cut thinly)
25 grams peanuts (roasted and crushed)
10 grams sesame seeds (toasted)
2 stalks coriander (pluck the leaves)
DRESSING:

4 tablespoons lime juice
4 tablespoons plum sauce
3 tablespoons fish sauce
4 tablespoons fine sugar
GARNISHING:

Leave a bit of the roasted and crushed peanuts, toasted sesame and OPTIONAL:

50 grams cuttlefish strips (oil fry and drain well – to replace dried 
1 inch lemon grass stalk (chopped finely)
1 red chillies (dice finely for the extra color)
1 teaspoon ginger flower bud (chopped)
1 clove garlic (chopped)

Preparation

1 Mix the dressing thoroughly and adjust according to your taste as some may like the salad to be a bit salty (fish sauce) or sweet (sugar). Please note that some brands of plum sauce are already sweetened. 2 Mix the first 7 ingredients in a salad bowl, occasionally adding in a spoonful of the dressing to taste. Lastly, add in the last 3 ingredients. Please do not over stir the ingredients as it might cause the dish to be watery. 3 Garnish with the reserved items mention above. 4 Best serve while the fruits and vegetables are chilled prior to mixing. 5 Serve immediately to maintain the crunchiness of the ingredients.

About


If you are in an Asia Pacific region, getting the fresh ingredients would be quite easy. In the case of foreign countries, the best alternative would be from Chinatown or any of the Chinese grocery stores. Let us now look at the required ingredients and how easy it is to prepare this delicious salad. I have attached an animated view of the ingredients below to let you have a look on how they are cut.
MAIN INGREDIENTS:
1/2 pomelo (about 6-7 segments – use flesh only and slightly peel apart)
1 big unripe mango (about 300gm – cut into strips)
5 shallots (slice thinly)
5 kaffir lime leaves (slice thinly)
100gms water chestnut (dice)
50gms dried shrimps (soak, dice and slightly pound)
10 bird’s eye chili pepper (cut thinly)
25gms peanuts (roasted and crushed)
10gms sesame seeds (toasted)
2 stalks coriander (pluck the leaves)
DRESSING:
4 Tbsp lime juice
4 Tbsp plum sauce
2-3 Tbsp fish sauce
3-4 Tbsp fine sugar
GARNISHING:
Leave a bit of the roasted and crushed peanuts, toasted sesame and coriander leaves as garnishes.
OPTIONAL:
50gms cuttlefish strips (oil fry and drain well – to replace dried shrimps)
1 inch lemon grass stalk (chopped finely)
1 red chillies (dice finely for the extra color)
1 tsp ginger flower bud (chopped)
1 clove garlic (chopped)
PREPARATION:
1. Mix the dressing thoroughly and adjust according to your taste as some may like the salad to be a bit salty (fish sauce) or sweet (sugar). Please note that some brands of plum sauce are already sweetened.
2. Mix the first 7 ingredients in a salad bowl, occasionally adding in a spoonful of the dressing to taste. Lastly, add in the last 3 ingredients. Please do not over stir the ingredients as it might cause the dish to be watery.
3. Garnish with the reserved items mention above.
4. Best serve while the fruits and vegetables are chilled prior to mixing.
5. Serve immediately to maintain the crunchiness of the ingredients.
(Serves: 6-8)
Note: It is not necessary to add in all the optional items but you can do so if you prefer a more spicy concoction. The bird’s eye chili (cili padi) can be replaced by any other chili pepper you would prefer as not many people can stand the hotness from this small sized fella. You can use mangoes that are slightly ripe (as I did) if you are not in for so much of sourness.
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