Pomelo Salad

Name: Pomelo Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1/2 lb shrimp, peeled; 4 cups pomelo, segmented; 2 tbsp fish sauce; 2 tbsp fresh lime juice; 1 tbsp sugar; 1/2 cup fresh mint leaves, chopped; 2 tbsp shallots, crispy fried

A bright Vietnamese salad combining juicy pomelo segments with poached shrimp, fresh mint, and crispy fried shallots in a tangy dressing.

25 minEasyServes 4180 cal/serving

VietnameseSaladStovetopPescatarianLow CarbHalal-friendlyGluten-FreeDairy-FreeSoy-FreeEgg-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

1/2 lb shrimp, peeled
4 cups pomelo, segmented
2 tbsp fish sauce
2 tbsp fresh lime juice
1 tbsp sugar
1/2 cup fresh mint leaves, chopped
2 tbsp shallots, crispy fried

Instructions

1

Bring a pot of water to a boil and cook 1/2 lb peeled shrimp for 2 to 3 minutes until opaque and an internal temperature of 145°F is reached.
2

Whisk 2 tbsp fish sauce, 2 tbsp fresh lime juice, and 1 tbsp sugar together in a bowl until dissolved.
3

Toss 4 cups segmented pomelo, cooked shrimp, and 1/2 cup chopped fresh mint leaves in a large mixing bowl with the dressing.
4

Garnish with 2 tbsp crispy fried shallots before serving.

Questions

How long does Pomelo Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Pomelo Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Mi Xao Gion main
Banh Mi Thit Nuong main
Spicy Beef and Lemongrass Noodle Soup soup

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