Pomelo Salad with Grilled Shrimp

One of our favourite neighbourhood restaurants is Thai Basil and it was here that I first encountered Pomelo Salad.  It became an instant favourite.  After a multiple of attempts, and much coaching from Denis,  I have landed on this version of Pomelo Salad.  While it varies from the Thai Basil version, the use of bean sprouts, rather than the more traditional toasted coconut, is borrowed from Thai Basil.  I like the freshness and crispness of the bean sprouts as a counter balance to the soft texture of the pomelo.  

Pomelo Salad with Grilled Shrimp

The pomelo is a yellow or green skinned citrus fruit that looks like a grapefruit on steroids.  It is the pomelo, crossed with an orange that gives us the grapefruit.  It has a thicker skin, is sweeter than the grapefruit and not as acidic   

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Serves 4 - 6

3 mid sized shrimps per serving

1/2 inch of grated ginger

1 clove of garlic finely minced

zest of one orange

salt and pepper 

1 large pomelo ( about 3 cups of fruit pulp)

1 cup of bean sprouts

1 handful of cilantro leaves

1/4 cup of raw cashews

1 large or 2 small shallots

1 blood orange ( a normal orange will also work)

1 lime

2 tablespoons of maple syrup (honey or brown sugar are suitable alternatives)

1 stalk of lemon grass, cut in half length ways

a pinch of dried chili flakes or 1/2 tsp of finely chopped Thai pepper, with the seeds removed

1 tablespoon of fish sauce

1 tablespoon of soy sauce

salt and pepper to taste

Combine shrimp, ginger, garlic, orange zest and salt and pepper. Cover and set aside in fridge for at least an hour. 

Peel pomelo, and divided into sections.  Remove membrane from sections and gently separate cells of fruit.  This may seem labour intensive, but is worth the work.  Place fruit, in bowl, on top of bean sprouts.  Place cilantro on top and set aside.  

Spread cashews on tray and brown in oven, being careful not to burn. Remove and set aside to cool.

Cut shallots into thin slices.  Sauté in vegetable oil, and then place pan in oven, removing from oven when crisp.  

Make dressing, combining orange and lime juice, soy and fish sauce, maple syrup, chili flakes, and tender mashed core of lemon grass.  Mix and salt and pepper to taste.  

Grill shrimp on a hot grill until pink, or fry in hot frying pan in butter. 

Dress fruit mixture and plate.  Sprinkle cashews and shallots on top.  Arrange shrimp on top of salad and serve.  

Note: everything can be prepared ahead,  and then the shrimps grilled and salad tossed at the last minute.