Mouth Watering Fresh Pomelo Salad
The tropical climate of Burma reminds me of the fresh coolness of the pomelo and how it adds a tasty freshness to a salad.
A salad with a beautiful fruity flavour that is easy to put together. With a burst of citrus from the pomelo and crunch from the toasted almond flakes and peanuts, it’s a delightful salad that can be put together very quickly.
|Chickpea Flour||2 Tablespoons|
|Fried Shallots||2 Tablespoons|
|Vegan Fish Sauce||1 Tablespoon|
|Shallot Oil||2 Tablespoons|
|Baby Truss Tomatoes||8|
|Almond flakes||1 Tablespoon|
Thinly slice the shallots after peeling. Use knife to peel the skin of pomelo and tear the flesh into pieces. With Pomelo, we only eat flesh, discard seeds and membranes.
Shred carrots and cut tomatoes into halves.
Heat up vegetable oil, or something similar that is neutral, in the pan. Add shallots , fry over low to heat till it get fragrant and crisp. Take them out of the pan once fried and place them onto paper towel to keep crispy. Save the shallot oil for the salad later.
In a separately pan, toss almond flakes for a few minute. I crushed roasted peanuts for extra crunch here but you can use whole as well.
Now it is fun time to get this salad together. I would like to put everything in the tray and it is fun to build the salad for everyone on the dinning table but you can prepare them into bowls.
I had so much fun shooting this and hope you all enjoy it too.
Mouth Watering Fresh Pomelo Salad – Recipe – Mimi’s Laphet