Coconut Grilled Ocean Trout Avocado Crab And Pomelo Salad With Roasted Chile Dressing Recipes

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POMELO SALAD WITH CHILE, LIME, PEANUTS, AND COCONUT



Pomelo Salad with Chile, Lime, Peanuts, and Coconut image

Provided by Kris Yenbamroong

Categories     Salad     Citrus     Side     Grapefruit     Peanut     Spring     Summer     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield 4 Servings

Number Of Ingredients 13

2 tablespoons palm sugar or light brown sugar
2 red or green Thai chiles, finely chopped
2 garlic cloves, finely chopped
1/4 cup fresh lime juice
3 tablespoons fish sauce
Kosher salt
1/2 cup unsweetened shredded coconut
1/2 cup vegetable oil
2 shallots, thinly sliced, divided
1/4 cup peanuts, preferably skin-on
2 pomelos or 3 ruby red grapefruit
3/4 cup torn cilantro leaves with tender stems
2 tablespoons dried shrimp

Steps:

  • Whisk palm sugar and 1 tablespoon water in a medium bowl to dissolve sugar. Whisk in chiles, garlic, lime juice, and fish sauce; season with salt. Balance with more sugar, lime juice, or fish sauce if needed.
  • Toast coconut in a dry small saucepan over medium-high heat, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl.
  • Heat oil in same saucepan. Add half of shallots and fry, swirling, until golden brown and crisp, about 3 minutes. Transfer to paper towels with a slotted spoon to drain; season with salt.
  • Cook peanuts in shallot oil until golden brown, about 2 minutes. Transfer to paper towels to drain; season with salt.
  • Remove peel and white pith from pomelos. Tear membrane off and pull segments into large pieces, transferring to a large bowl as you go. Add cilantro, remaining shallots, and half of dressing and toss to coat. Add coconut, peanuts, and dried shrimp; toss again. Divide among plates, drizzle with remaining dressing, and top with fried shallots.

POMELO SALAD WITH PEANUTS, MINT, AND CHILE



Pomelo Salad with Peanuts, Mint, and Chile image

It may take some effort to peel pomelo, but I love the mildly sweet flesh. It's so much better than grapefruit, in my opinion! I was inspired to try it in a Thai-style salad that was a little sweet and a little sour with hints of spice and funk. Enjoy!

Provided by LauraF

Categories     Salad     Fruit Salad Recipes

Time 25m

Yield 2

Number Of Ingredients 10

2 tablespoons unsweetened coconut flakes
1 pomelo
2 tablespoons coarsely chopped salted peanuts
2 tablespoons fried shallots
2 tablespoons fresh mint leaves, torn
2 tablespoons hot water
1 tablespoon chopped palm sugar
2 tablespoons lime juice
1 tablespoon fish sauce
1 Thai bird's eye chile, chopped

Steps:

  • Cook and stir coconut in a dry skillet over medium-low heat until toasted and fragrant, 3 to 5 minutes. Set aside.
  • Cut top and bottom off the pomelo, about 1/2 inch from each side. Make vertical cuts around the fruit, about 1/2 inch into the rind. Pull off slices of rind. Pull off any thick pieces of membrane. Split fruit open and separate into segments. Peel membrane off each slice.
  • Place pomelo slices in a shallow bowl. Sprinkle toasted coconut, peanuts, shallots, and mint on top.
  • Combine hot water and palm sugar in a jar. Stir until sugar dissolves. Whisk in lime juice, fish sauce, and chile pepper. Spoon dressing over salad.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 41.7 g, Fat 8.1 g, Fiber 4.8 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 623.8 mg, Sugar 8 g

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