Shrimp & Pomelo Salad

Name: Shrimp & Pomelo Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons bonito flakes (or 1 Tbs. minced hot-smoked fish, such as trout or bluefish); 1 whole coconut or 1/4 cup unsweetened coconut flakes, toasted; 1 liters cooked long-grain rice, at room temperature; 1 Tb clear fish sauce; 6 cloves garlic, peeled; 1 large pomelo or 1-1/2 large grapefruit (peel and pith removed), sectioned; 2 Tbs palm sugar (or light brown sugar); 1 pinch Pinch salt; 2 shallots, thinly sliced; 3 shallots, peeled; 710 milliliters lb. shrimp, peeled, deveined, and steamed until opaque (3 minutes); 3 Tbs thick tamarind juice (or cherry juice concentrate); 59 milliliters vegetable oil; 4 servings Vegetable oil

Shrimp & Pomelo Salad might be just the main course you are searching for. One portion of this dish contains roughly 30g of protein, 34g of fat, and a total of 774 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up bonito flakes, shallots, vegetable oil, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat the oven to 350F.

Equipment you will use

Oven

Put the dried chiles, shallots, and garlic on separate sheets of foil, drizzle each with a little vegetable oil, and wrap each into a separate packet. Roast the three packets on a baking sheet until the contents of each is soft and golden: the chiles should take about 15 minutes, the garlic about 25 minutes, and the shallots about 35 minutes. When the chiles and shallots are cool enough to handle, chop each coarsely.

Ingredients you will need

Vegetable Oil

Dried Chili Pepper

Shallot

Chili Pepper

Garlic

Wrap

Equipment you will use

Baking Sheet

Aluminum Foil

Put them in a small food processor or mortar and pestle along with the roasted garlic, bonito flakes or smoked fish, palm or brown sugar, fish sauce, and tamarind juice or cherry juice concentrate. Blend or pound until smooth. Prepare the coconut: If youre using fresh coconut, bake the whole coconut at 375F for about 15 minutes. Set it aside to cool.

Ingredients you will need

Roasted Garlic

Tamarind Juice

Bonito Flakes

Coconut

Cherry Juice

Brown Sugar

Smoked Fish

Fish Sauce

Equipment you will use

Mortar And Pestle

Food Processor

Oven

Put the coconut on a hard surface; hit it hard with a hammer to split it in half, taking care to catch the juice, which you can save for drinking. With a sharp, thick knife, carefully dislodge the meat from the husk; wear a kitchen mitt to protect your hands. Peel the hard, dark, outer layer off the white meat.

Ingredients you will need

Coconut

Juice

Meat

Equipment you will use

Knife

Cut the coconut flesh into small chunks; pulse in a food processor into small flakes. Toast the flakes in a nonstick skillet over medium heat until lightly golden, stirring frequently to prevent burning; let cool. Set aside 1/4 cup for the recipe and store the rest of the coconut flakes in a sealed jar; theyll keep for several weeks.

Ingredients you will need

Coconut Flakes

Coconut

Toast

Equipment you will use

Food Processor

Frying Pan

Prepare the salad: In a small skillet over high heat, heat the vegetable oil and add the sliced shallots and salt, stirring constantly to prevent burning. Fry the shallots until crisped and golden, about 2 minutes; drain them on paper towels. Arrange the pomelo sections on a serving platter; top with the cooked shrimp. Toss gently with the dressing, taking care not to bruise the fruit.

Ingredients you will need

Vegetable Oil

Shallot

Pomelo

Shrimp

Fruit

Salt

Equipment you will use

Paper Towels

Frying Pan

Garnish with 1/4 cup toasted coconut flakes, the roasted peanuts, fried shallots, fresh chiles, and lime leaves or zest. Just before serving, mix gently.

Ingredients you will need

Roasted Peanuts

Coconut Flakes

Lime Leaves

Shallot

Chili Pepper

Serve with the rice.

Ingredients you will need

Rice

Calories

480, Fat

16, Fat Calories

140, Saturated Fat

3, Protein

22, Monounsaturated Fat

7, Carbohydrates

400, Cholesterol

115, Fiber

Photo: Amy Albert

Rate this Recipe and View Reviews

61, Polyunsaturated Fat

4, Sodium

Equipment

Ingredients

Servings:

2teaspoons

bonito flakes (or 1 Tbs. minced hot-smoked fish, such as trout or bluefish)1

whole coconut or 1/4 cup unsweetened coconut flakes, toasted 1liters

cooked long-grain rice, at room temperature 1Tb

clear fish sauce 6cloves

garlic, peeled 1large

pomelo or 1-1/2 large grapefruit (peel and pith removed), sectioned 2Tbs

palm sugar (or light brown sugar)1pinch

Pinch salt 2

shallots, thinly sliced 3

shallots, peeled 710milliliters

lb. shrimp, peeled, deveined, and steamed until opaque (3 minutes)3Tbs

thick tamarind juice (or cherry juice concentrate)59milliliters

vegetable oil 4servings

Vegetable oil

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Caposaldo Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 10 dollars per bottle.