Sunday, April 14, 2013

Vietnamese pomelo fruit salad - Hello Spring!

pomelo fruit
Spring has come to Phoenix! Here and there, cactus flowers are showing up. The cheerful yellow color of Palo Verde is spreading along the road. It is just so beautiful!
There is also all sorts of fresh produce available at the farmers market right now. I am so happy to find a pomelo fruit there with no need to run to an Asian grocery store to get one. Pomelo fruit salad is one of my most favorite salads. Besides many great things about this fruit (low in calories, rich in vitamin C, known to reduce body fat and regulating blood pressure), this salad is very refreshing and delicious. It is so tempting to eat much without worry.

Vietnamese pomelo fruit salad (Gỏi bưởi)


1 pomelo
5 oz (150 g) medium-sized shrimp, peeled and de-veined

5 oz (150 g) side pork

½ medium carrot, finely shredded

1/4 cup fresh mint, chopped

1/4 cup dry-roasted unsalted peanuts, chopped

1/4 cup deep fried shallot

shrimp crackers
vegetable oil
1/4 onion, sliced


To deep-fry the shrimp crackers:
Heat a generous amount of oil in a pan. When the oil starts to smoke, add the shrimp crackers, one by one. Deep fry for a few seconds until they puff up. Take it out, and put on a paper towel to absorb the excess oil.

To prepare the salad:

Add water in a sauce pan, then add sliced onion, seasoned with salt and pepper. When it boils, add in the side pork, and cook. When the meat is cooked, transfer to a bowl of cold water. Then cut into 1-millimeter slices.

In another sauce pan, put in the shrimp and cover. Cook on medium heat without adding water. The moisture from the shrimp will be enough. They are cooked when they turn pink and plump, and firm to the touch. Remove from the heat.
Place shrimp and side pork in a bowl. Sprinkle with salt and pepper. Mix well.

To prepare the pomelo: 

Remove the skin, then break the fruit segments into bite-sized pieces. Set the prepared pomelo in a salad bowl. Add the shredded carrot, shrimp and side pork into the bowl. Then add most of the peanut, mint, and fried shallot, reserving a little for garnish. Mix well.

Pour over the dressing, a little bit at a time. Toss well to combine. Test the salad for a balance of sweet, sour, spicy, and salty flavors. Add more dressing if necessary. Top with the remaining peanuts, deep-fried shallot, and mint.

Your salad is now ready to serve.
Put some salad on a shrimp cracker and..........Itadakimasu! 


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