Pomelo Salad With Peanuts Mint And Chile Recipes

POMELO SALAD WITH CHILE, LIME, PEANUTS & COCONUT RECIPE

Provided by LeeV

Number Of Ingredients 13

Pomelo Salad with Chile, Lime, Peanuts & Coconut Recipe image

Steps:

Whisk palm sugar and 1 tablespoon water in a medium bowl to dissolve sugar. Whisk in chiles, garlic, lime juice, and fish sauce; season with salt. Balance with more sugar, lime juice, or fish sauce if needed. Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl. Heat oil in same saucepan. Add half of shallots and fry, swirling, until golden brown and crisp, about 3 minutes. Transfer to paper towels with a slotted spoon to drain; season with salt. Cook peanuts in shallot oil until golden brown, about 2 minutes. Transfer to paper towels to drain; season with salt. Remove peel and white pith from pomelos. Tear membrane off and pull segments into large pieces, transferring to a large bowl as you go. Add cilantro, remaining shallots, and half of dressing and toss to coat. Add coconut, peanuts, and dried shrimp; toss again. Divide among plates, drizzle with remaining dressing, and top with fried shallots.

Ingredients

2 tablespoons palm sugar or light brown sugar
2 red or green Thai chiles, finely chopped
2 garlic cloves, finely chopped
1/4 cup fresh lime juice
3 tablespoons fish sauce
Kosher salt
1/2 cup unsweetened shredded coconut
1/2 cup vegetable oil
2 shallots, thinly sliced, divided
1/4 cup peanuts, preferably skin-on
2 pomelos or 3 ruby red grapefruit
3/4 cup torn cilantro leaves with tender stems
2 tablespoons dried shrimp

POMELO SALAD WITH CHILE, LIME, PEANUTS, AND COCONUT

Categories Salad Appetizer Marinate Orange

Yield 4 people

Number Of Ingredients 13

POMELO SALAD WITH CHILE, LIME, PEANUTS, AND COCONUT image

Steps:

Preparation Whisk palm sugar and 1 Tbsp. water in a medium bowl to dissolve sugar. Whisk in chiles, garlic, lime juice, and fish sauce; season with salt. Balance with more sugar, lime juice, or fish sauce if needed. Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl. Heat oil in same saucepan. Add half of shallots and fry, swirling, until golden brown and crisp, about 3 minutes. Transfer to paper towels with a slotted spoon to drain; season with salt. Cook peanuts in shallot oil until golden brown, about 2 minutes. Transfer to paper towels to drain; season with salt. Remove peel and white pith from pomelos. Tear membrane off and pull segments into large pieces, transferring to a large bowl as you go. Add cilantro, remaining shallots, and half of dressing and toss to coat. Add coconut, peanuts, and dried shrimp; toss again. Divide among plates, drizzle with remaining dressing, and top with fried shallots. Recipe by Kris Yenbamroong Photograph by Austin Bush

Ingredients

2 tablespoons palm sugar or light brown sugar
2 red or green Thai chiles, finely chopped
2 garlic cloves, finely chopped
Â¼ cup fresh lime juice
3 tablespoons fish sauce
Kosher salt
Â½ cup unsweetened shredded coconut
Â½ cup vegetable oil
2 shallots, thinly sliced, divided
Â¼ cup peanuts, preferably skin-on
2 pomelos or 3 ruby red grapefruit
Â¾ cup torn cilantro leaves with tender stems
2 tablespoons dried shrimp

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Web Feb 11, 2020 ¼ cup Peanuts, roasted and unsalted ¼ cup Dried Shrimp ¼ cup thinly sliced Shallots 2 Makrut Lime Leaves, stems removed, very …
From inquiringchef.com
4.4/5 (9)
Total Time 35 mins
Category Main Dish
Calories 213 per serving

Pomelo - Peel pomelo and discard peel. Working with one section at a time, use your hands to peel off pith, leaving just the pale green or pink fruit. Gently break apart the fruit, leaving uneven bite-sized pieces.Coconut - Heat a skillet or wok over medium heat. Add coconut and toast, stirring constantly, until golden brown and fragrant, 5 to 6 minutes. Peanuts - Place peanuts in a mortar and use a pestle to grind them until they are in coarse, uneven pieces. (If you don’t have a mortar and pestle, just roughly chop them with a knife.)Dried Shrimp - Place dried shrimp in a coffee / spice grinder and pulse until shrimp is light and fluffy. Shallots, Lime Leaves, Lemongrass - Finely chop these ingredients. (Note: Kaffir lime leaves and lemongrass can be a bit tough if left in large pieces, so be sure to slice these very finely.)Mint - If mint leaves are small, leave them whole. If they are large, use your hands or a knife to roughly chop them.
In a mortar and pestle, grind the chilis into a paste. Add palm sugar to the mortar and grind the ingredients together until sugar is dissolved. Add fish sauce and lime juice and swirl the pestle around to mix. Taste the dressing and adjust as you’d like, adding more of any of the components. Set aside. (Note: See below if you don’t have a mortar and pestle.
Just before serving, combine all salad ingredients in a large bowl. Add dressing and toss to combine. Serve immediately.

Pomelo Salad With Peanuts Mint And Chile Recipes

POMELO SALAD WITH CHILE, LIME, PEANUTS & COCONUT RECIPE

POMELO SALAD WITH CHILE, LIME, PEANUTS, AND COCONUT

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