Crab and pomelo salad

Crab and pomelo salad

By
From
KOTO
Photographer
Michael Fountoulakis

This easy salad has wonderfully contrasting yet complementary flavours and textures. The sourness of the pomelo is offset by the sweetness and softness of the crab and the crunch of the fried shallots. It is all brought together by the sweet and salty dressing.

If pomelos are unavailable you can use pink grapefruit instead, and prawns, lobster or bugs can replace the crab.

Ingredients

Quantity Ingredient
1 pomelo
300g cooked crabmeat
1 handful dill, roughly chopped
1 handful mint leaves, roughly chopped
1 handful coriander leaves, roughly chopped
3 red asian shallots, finely sliced
1 long red chilli, finely sliced
2 tablespoons Fried shallots

Dressing

Quantity Ingredient
3 tablespoons lime juice
3 tablespoons caster sugar
2 1/2 tablespoons fish sauce

Method

  1. Using a sharp knife, peel the pomelo taking all of the bitter pith. Segment the pomelo, making sure you remove all the membranes. Cut the segments into 3 cm pieces.
  2. For the dressing, mix the ingredients together in a bowl until the sugar has dissolved.
  3. Combine the pomelo, crabmeat, herbs, fresh shallots and chilli in a large bowl. Pour over the dressing and gently toss. Spoon the salad onto a platter and sprinkle with the fried shallots.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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