Dad went on a trip to Penang with his qigong clique, they stopped by Ipoh and someone in the group, a datin if not mistaken, gave each of them 2 Tambun pomelos each. Mom gave me one and since there are 2 of us in the house who eat this, so I decided to make a light lunch out of it.
This is my simple version of Prawn and Chicken Pomelo Salad, seasoning to be adjusted according to taste. I broke apart about 4 segments of pomelo (this one is surprisingly very sweet) and kept in the fridge. Then I steamed a piece of butterflied chicken breast and some shelled prawn on separate plates in my electric steamer. Once the chicken is cool enough to handle, shred it using fingers into thin strips. Chuck chicken and prawns into the pomelo and return to fridge.
For the dressing, muddle these together in a mortar and pestle:
zest of 2 limes and juice from 3
2 tsp caster sugar
1 chopped red chilli (can sub with chilli padi)
1 stalk finely sliced lemongrass
1 stalk finely sliced bunga kantan (Torch Ginger Flower)
about 3 tbsp fish sauce
Pour the dressing (remember to adjust the fish sauce, sugar and lime juice according to your taste) into the pomelo mixture. Sprinkle in chopped spring onion and mix well. It would be great with some chopped coriander leaves but since Capt'n Hook doesn't like them so I omitted. Actually some chopped peanuts or cashew nuts would bring this salad to a greater height.
Easy peasy... almost as good as the one at Rama V that I had with Miss Sweet 16 ;-)
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