Pomelo salad with prawns
by Diana Chan
Serves 4
Prep 30 mins
2 tbsp dried shrimp, soaked in water for 10 minutes, drained
12 medium-large cooked prawns, peeled and cleaned with tails intact
½ large pomelo, skin and seeds removed, segments broken into bite-sized pieces
1 cup mint leaves (try a mix of Vietnamese and round mint), coarsely chopped
Sea salt, to taste
2 tbsp roasted unsalted peanuts, lightly crushed
2 tbsp desiccated coconut, toasted
For the dressing
1 bird’s eye chilli, finely chopped
1 small garlic clove, crushed
1 tbsp grated palm sugar
4 tbsp lime juice
2 tbsp fish sauce
2 tbsp cold water
For the dressing, place all the ingredients in a jar. Seal and shake well until the sugar is dissolved. Taste the dressing and adjust to make sure it’s balanced. It should be a balance of salty, hot, sour and sweet.
To make the salad, place the soaked dried shrimp into a mortar and pestle and lightly pound. Cut the fresh prawns in half lengthways.
Place the pounded dried shrimp, prawns, pomelo pieces and chopped mint in a bowl. Just before serving, mix in about 60ml of the dressing. Toss to combine, then taste and add more salt or dressing if required.
Transfer to a serving bowl, sprinkle over the coconut and peanuts, and serve.
Smoked trout salad with coconut sambal
by Adam D’Sylva
Serves 4
Prep time 30 mins
1 smoked rainbow trout, skin and bones removed, flaked into pieces
1 pomelo, peeled, segmented and broken into pieces
¼ bunch coriander, washed, roughly chopped
¼ bunch mint leaves, roughly chopped
2-3 makrut lime leaves, finely sliced
Juice of one lime
½ bunch curry leaves, fried until crispy
1 tbsp crispy shallots
Salmon roe, optional
For the sambal
200g freshly frozen coconut flesh, grated
1 red Asian shallot, finely chopped
2 tsp Maldive fish, ground into a powder
Juice of 1-2 limes, to taste
Chilli powder, to taste
To make the sambal, place all ingredients in a bowl. Using a spoon or your hands, gently mix until everything is evenly distributed.
For the salad, place the trout in a large bowl with all the other ingredients. Add the sambal and toss gently.
Transfer to a large serving bowl, top with crispy shallots, fried curry leaves and salmon roe.
Thai beef salad with sticky rice powder
by Jacob Leung
Serves 4
Prep 30 mins
Marinate 30 mins
Cook 10 mins
600g beef sirloin
2 tbsp light soy sauce
1 lemongrass stalk, white part only, finely chopped
2 tsp fish sauce
½ tsp freshly ground white pepper
2 tbsp brown sugar
2 carrots, julienned
1 telegraph cucumber, julienned
4 spring onions, thinly sliced on the diagonal
Handful bean sprouts
1 bunch Thai basil
1 bunch coriander
1 bunch round mint
50g Thai sticky rice
Preheat a charcoal grill or grill plate.
Thinly slice the beef against the grain, keeping the fat on. Place the soy sauce, lemongrass, fish sauce, pepper and sugar in a mixing bowl and mix until well combined. Add the meat and allow to marinate for 30 minutes.
Meanwhile, place the raw sticky rice in a dry frying pan over medium heat. Cook, shaking the pan frequently until the rice is light golden. Remove from the heat and allow to cool. Using a spice grinder or mortar and pestle, grind into a coarse powder.
Thread the meat onto metal skewers, reserving any marinade. Cook for two to three minutes on each side, or until cooked to your liking. Brush with any reserved marinade while grilling.
To serve, arrange all the salad ingredients and herbs on a platter. Add the beef skewers and sprinkle all over with the ground roasted rice. Serve with the dressing on the side for dipping.
For the dressing
2 tbsp fish sauce
2 tbsp light soy sauce
1 long red chilli, finely chopped
Juice of 1 lime
2 kaffir lime leaves, thinly sliced
2 tsp caster sugar
For the dressing, place all the ingredients in a small jar and shake to combine well. Adjust if necessary. It should be a balance of salty, sour and sweet.
January 25, 2021 at 11:30PM
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You had me at pomelo: three satisfying summer salads from Asia Unplated - The Guardian
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