Vietnamese Shrimp Pomelo Salad with Red Boat
Refresh your palate with this vibrant Vietnamese Pomelo Salad! Bursting with juicy pomelo chunks, thinly sliced shrimp, and crispy bits, this salad is zesty perfection!
by Sylvia Ngyuen | @nguyenfoodstall
1 Whole Pomelo
Fried Rice Noodles (Optional)
1 lb shrimp, with peel
1 red onion, sliced
Cilantro, chopped
Mint leaves, chopped
Fried shallots
Toasted peanuts
2 tbsp Drizzle
1 tbsp Red Boat's Fish Sauce
1½ tbsp lime juice
1½ tsp Red Boat's Palm Sugar
1 Thai chili, minced
Instructions
Active Time: 30 Minutes
Full Time: 45 Minutes
Prepare the pomelo. Peel the pomelo, remove the membrane, and separate into chunks. Place in a large bowl.
Cook the shrimp. Boil the shrimp for 2 minutes or until they turn pink. Remove and immediately place in an ice bath to stop cooking.
Once cooled, peel the shrimp and slice each into halves. Set aside.
Slice the red onion and chop the cilantro and mint leaves.
If using, fry rice noodles in hot oil until puffed and crispy, then drain on paper towels.
For homemade fried shallots, thinly slice shallots and fry in oil over medium heat until golden and crispy. Drain on paper towels.
Crush the toasted peanuts.
Make the Vietnamese Vinaigrette: In a small bowl, whisk together Drizzle, Red Boat fish sauce, lime juice, Red Boat Palm Sugar, and minced Thai chili until the sugar is dissolved and the mixture is smooth.
Assemble the salad: add the sliced shrimp, red onion, cilantro, and mint to the bowl with the pomelo chunks. If using, add the fried rice noodles.
Drizzle the Vietnamese vinaigrette over the salad and toss gently to combine.
Top with fried shallots and crushed toasted peanuts.
