Ingredients
1 pomelo
1 pound fresh shrimp
4 TBS coconut, shredded and toasted
4 TBS mint, Thai basil, fishwort
3 TBS peanuts, minced and toasted
2 red chili peppers, julienned
3 shallots, thinly sliced
3 limes, juiced
1 bird eye chili (optional)
Preparation
Take the washed pomelo and cut a slice off the top. The peel and pith are quite thick and can be cut off in fairly thick slices. Quarter the pomelo and cut off the peel and pith. Peel away the rest of the tough pith around the pomelo segments and shred them roughly into smaller segments. Set aside.
Take the shell off the shrimp, devein and clean fresh shrimp. Cook for about 5 minutes in water with a little lime juice.
In a salad bowl combine the pomelo segments, shredded coconut, mixed herbs, 2 TBS roasted peanuts, shallots and chili peppers. Add the bird chili if you like your salad spicy. Mix well, and then add cooked shrimp.
Refrigerate if you are not serving immediately. Just before serving, add Sweet and Sour dressing and mix well. Top with 1 TBS roasted peanuts.
Sweet and Sour Dressing:
1 chili pepper
1 bird eye chili
2 limes, juiced
3 garlic cloves
2 shallots
1 TBS fish sauce
1 TBS palm sugar
1 tsp salt
1 cup water
