Beating the Summer Heat with Pomelo Salad

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Truth be known, I’m trying to clear my fridge.  My mom gave me a pomelo for Chinese New Year. The Chinese name (you) signifies forever abundance, everflowing.  She has a knack of picking lightly fragrant, juicy pomelos.

This dish is served chilled, which we had for dinner with baguette.

Ingredients

1.  Seafood (e.g. 1 large squid, cleaned and cut into bite size or 5 prawns).  Poach squid with boiling water for 2 minutes.  Drain and put ice cubes to chill.

2. Slice 4 shallots or baby red onions. Slice bunch of basil leaves.  Chill.

 

4.  2 tbsp dessicated coconut (not sweet. I use Bake King brand.). Fry for 1 minute until toasted.  Be careful it doesnt burn.  Set aside to cool.

5. Sauce: 2 tsp fish sauce, 1/2 tsp sugar, juice of 1 calamansi lime, 2 chopped garlic, cilantro.

6.  Lightly toss seafood, pomelo, dessicated coconut, fresh shallots, basil leaves and toppings. Drizzle with sauce.

Optional toppings: dried chilli, cranberries, cilantro, chopped peanuts, fried shallots.

Variation: use minced pork or minced chicken or cubed chicken breasts.

 

 

 

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