Nowadays with the hot weather, my appetite for a cooked dinner seem to also fade away. Instead I crave cool and raw food like salads which entails little work as you just assemble and toss the ingredients together. Since I had part of a pomelo lurking in my fridge, I decided to make a pomelo salad last night.
The recipe for this salad comes from a wonderful local cookbook titled
Peel the pomelo and separate the sacs into a mixing bowl. Toss with the lime juice, fish sauce, sugar and chopped coriander roots. Dish onto a serving plate and top with the peanuts, kerisik, shallots and dried shrimps.
Food From the Heart: Malaysia's Culinary Heritage where a group of famous Malaysians share their home recipes. There are lots of different versions of the pomelo salad which is usually Thai in nature but I liked this simple one which uses lime juice and fish sauce to flavour it. For a more substantial meal, add prawns to give it an extra crunch. Incidentally there has been recent interest in pomelos too as Eatzybitzy made a Vietnamese Pomelo Salad (which she substituted with red grapefruit) after tasting the same during her recent travels and Foodcrazee, who blogged about the pomelos he picked up from Ipoh which is where all good pomelos originate from.
500 grams pomelo wedges
Juice from 3 limes
1 to 2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon chopped coriander roots
1 tablespoon peanuts, roasted and coarsely pounded
1 teaspoon toasted, grated coconut (kerisik), pounded
1 tablespoon fried shallot crisps
1 tablespoon dried shrimps, washed, roasted and lightly pounded or blended
Tagged with: Pomelo + Malaysian Food