Pomelo with Shrimp, Pork, Cilantro, and Lemon Sauce
Salads • Vietnamese
Description
If you cut the pomelo in half and carefully scoop out the flesh from the rind, the fruit's shell can be used as a salad bowl. You can also use grapefruit instead of pomelo for this salad.
Ingredients
- Pomelo 1 piece
- Sugar 4 teaspoons
- Meyer Lemon Juice 5 fl oz
- Mild Chili Spice to taste
- Fish Oil 2 teaspoons
- Garlic 1 clove
- Peeled Cooked Shrimp 5 oz
- Pork Blood 5 oz
- Shallot 1 piece
- Cilantro 0 oz
- Vegetable Oil 0 fl oz
- Toasted Sesame 1 teaspoon
- Salt 3½ teaspoons
Step-by-Step Guide
Step 1
Place the sesame seeds in the oven for 5 minutes at 375°F.
Step 2
Peel the pomelo (about 900 g), separate it into segments, extract the flesh from the white membranes, cut it into 2-3 pieces, and remove the seeds.
Step 3
Finely chop the fresh chili pepper along with the seeds. Mince the garlic and shallot, and chop the cilantro.
Step 4
For the sauce, mix the lemon juice with sugar, minced chili pepper, garlic, fish sauce, and salt (½ teaspoon) and let it steep.
Step 5
Meanwhile, add a piece of boneless pork to boiling salted water (1½ teaspoons per 1 liter of water) and cook until done, about 10 minutes. Drain the water from the pork, let it cool slightly, and cut into 5 mm strips.
Step 6
At the same time as the pork, prepare the shrimp by boiling them in salted water (1 liter) for 3 minutes (1½ teaspoons of salt). Drain the water and cool.
Step 7
Heat the oil in a small heavy skillet over medium heat, add the shallot, sauté until golden, and place on paper towels.
Step 8
Combine the pomelo flesh, pork, shrimp, chopped cilantro, and sesame seeds. Season the salad with lemon sauce and salt to taste, serve in salad bowls, and sprinkle with sautéed shallots.
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