Pomelo Salad with Cashews and Shrimp
⏳ Time
40 minutes
🥕 Ingredients
25
🍽️ Servings
2
Description
Pomelo Salad with Cashews and Shrimp
Ingredients
- Onion - 0 oz
- Pomelo - 5 oz
- Peeled Cooked Shrimp - 5 oz
- Cilantro - 0 oz
- Spanish onions - 0 oz
- Macadamia Nuts - 0 oz
- Papaya flesh - 0 oz
- Salt - 0 oz
- Wheat Flour - 0 oz
- Sugar - 0 oz
- Soy Sauce - 0 fl oz
- Rice Vinegar for Sushi - 0 fl oz
- Dijon Mustard - 0 oz
- Sesame Oil - 0 fl oz
- Lime Juice - 0 fl oz
- Meyer Lemon Juice - 0 fl oz
- Fish Oil - 0 fl oz
- Vegetable Oil - 5 fl oz
- Leek - 0 oz
- Ginger - 0 oz
- Garlic - 0 oz
- Mild Chili Spice - 0 oz
- Sichuan pepper - 0 oz
- Toasted Sesame - 0 oz
- Ground Black Pepper - 0 oz
Step by Step guide
Step 1
Peel the pomelo, leaving only the flesh.
Step 2
Boil the shrimp in salted water.
Step 3
Slice the red onion into feathers.
Step 4
Slice the onion into rings, coat in vegetable oil and flour, and fry until golden brown in hot oil (about 4 minutes).
Step 5
Prepare the 'Sour Onion' sauce. Finely chop the onion (30 g) and fry it until golden brown. In a separate bowl, mix sugar, soy sauce, black vinegar, mustard, sesame oil, lime juice, lemon juice, and fish sauce. Gradually add vegetable oil while whisking all ingredients until smooth. The sauce is ready!
Step 6
Prepare the spicy oil. To do this, boil all necessary ingredients in the oil: leek, ginger, garlic, chili pepper, Sichuan pepper, sesame, and ground chili pepper. Then strain to obtain 5 ml of spicy oil.
Step 7
Drizzle the pomelo, shrimp, onion, and cilantro with the prepared 'Sour Onion' sauce and spicy oil.
Step 8
Sprinkle the salad with crushed cashews and garnish with a sprig of cilantro and sliced coconut.
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