Diary of a Foodie
Pummelo Salad
Diary of a Foodie: Season Three: India & Vietnam: Complex Cuisine
Serves4 (first course)
- Active time:1 hr
- Start to finish:1 hr
TRÂN THI MINH TÂM
January 2009
Watch a clip of this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
- 1/3 cup fresh lemon juice
- 4 teaspoons sugar
- 1 teaspoon finely chopped fresh hot chile including seeds
- 1 garlic clove, finely chopped
- 2 to 3 teaspoons Asian fish sauce
- 1 (2-lb) pummelo
- 1/4 lb boneless pork belly
- 1/4 lb medium shrimp in shell
- 1/4 cup vegetable oil
- 1 shallot, thinly sliced
- 1/4 cup chopped fresh knotgrass or cilantro
- 1 teaspoon sesame seeds, toasted (see Tips)
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Accompaniment:
rice crackers
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Whisk together lemon juice, sugar, chile, garlic, fish sauce (to taste), and 1/2 tsp salt. Let stand while preparing remaining ingredients.
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Cut off top inch of pummelo and scoop out flesh, leaving a shell. Pull off interior pith and remove segments, then remove segment membranes and any small seeds, separating pulp. (Fruit may remain in small clumps.)
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Cook pork belly in a small saucepan of boiling salted water (1 1/2 tsp salt for 1 qt water) until cooked through, about 10 minutes. Drain and cool slightly, then cut into 1/4-inch-thick sticks.
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Cook shrimp in boiling salted water (1 1/2 tsp salt for 1 qt water) until just cooked through, about 3 minutes. Drain and cool slightly, then peel shrimp.
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Heat oil in a small heavy skillet over medium heat until it shimmers. Fry shallot, stirring frequently, until golden brown. Transfer to paper towels to drain.
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Toss together pummelo pulp, pork belly, shrimp, knotgrass, sesame seeds, and lemon dressing to taste. Season with salt and put in pummelo shell. Top with fried shallots.
- Keywords
- diary of a foodie,
- tran thi minh tam,
- fruit,
- vietnamese,
- seafood
More Diary of a Foodie
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- Easy Seafood Paella
- Gazpacho
- Chile and Bell Pepper Frittata
- Pollo Alla Cacciatora con Peperoni (Hunter’s-Style Chicken with Peppers)
- Porcini and Honey Ice Cream
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Diary of a Foodie
Season Three
The third season of Gourmet’s Diary of a Foodie travels the world to serve a feast of culinary trends, exotic ingredients, and food-obsessed personalities. We’ll explore the unspoiled waters around Tasmania, the culinary traditions of Istanbul during Islam’s holiest month, and more.
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