INGREDIENTS
Serves 2-3 as an appetizer
Dressing:
1 Tbsp palm sugar (see note)
1½ Tbsp lime juice (see note)
2 tsp fish sauce
Thai chilies, to taste
The Salad:
2 cups Pomelo, torn into chunks (see how to peel a pomelo in the video)
3 Tbsp shredded coconut, dark toasted
2 Tbsp roasted peanuts, coarsely ground
2 Tbsp dried shrimp, blitzed in a blender or coffee grinder until fluffy
3 Tbsp shallots, thinly sliced
2 kaffir lime leaves, very finely julienned
2 inches lemongrass, bottom half only, very thinly sliced
¼ cup mint leaves
1/4 cup cilantro leaves (optional)
Wild betel leaves for serving (optional)
Option: If you want to make the salad a bit more substantial, some people top the salad with some cooked shrimp as well.
Note: The measurements I provided is for a pomelo that is relatively sweet and not very tart. You will need to adjust the dressing measurements according to the sweetness/tartness of the pomelo. If the pomelo is quite tart, use more sugar and less lime juice.
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