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Learn Phuket’s Favourite Pomelo Salad Recipe

12 January 2018 | Daphne Ting

Thai salads are a prominent feature in the local culinary culture. With the use of fresh herbs, vegetables, fruits, mixed typically with a souring agent, it makes for a great dish to whet your appetite. The Thai Pomelo Salad is a popular dish found in many restaurants and The Boathouse Phuket's signature salad adds in the use of red pomelo - a fruit native to southern Thailand. Watch as our Executive Sous Chef Jimmy shares with you the recipe to this sweet, spicy and sour appetizer.

INGREDIENTS:
150 grams red pomelo, torn into bite-sized chunks (replace this with white pomelo if this cannot be found in your locale)
150 grams white pomelo, torn into bite-sized chunks
10 grams coconut milk
10 grams shallots, thinly sliced
5 grams smoked dried shrimp
10 grams Thai sweet chilli paste
5 grams grated coconut
10 grams sliced apple
5 grams dried shrimp
10 grams cashew nuts

DRESSING:
Reduce the tamarind juice by boiling it with palm sugar for 15 minutes. After the sauce is cooled, add the Thai sweet chilli paste.

METHOD:
Add all the ingredients and the dressing in a salad bowl and mix well.

GARNISH:
Plate and garnish with sliced apple, shallots, smoked dried shrimp, and cashew nut. Finally, drizzle lightly with some coconut milk.

 


Learn Phuket’s Favourite Pomelo Salad Recipe

Thai salads are a prominent feature in the local culinary culture. With the use of fresh herbs, vegetables, fruits, mixed typically with a souring agent, it makes for a great dish to whet your appetite. The Thai Pomelo Salad is a popular dish found in many restaurants and The Boathouse Phuket's signature salad adds in the use of red pomelo - a fruit native to southern Thailand. Watch as our Executive Sous Chef Jimmy shares with you the recipe to this sweet, spicy and sour appetizer.

INGREDIENTS:
150 grams red pomelo, torn into bite-sized chunks (replace this with white pomelo if this cannot be found in your locale)
150 grams white pomelo, torn into bite-sized chunks
10 grams coconut milk
10 grams shallots, thinly sliced
5 grams smoked dried shrimp
10 grams Thai sweet chilli paste
5 grams grated coconut
10 grams sliced apple
5 grams dried shrimp
10 grams cashew nuts

DRESSING:
Reduce the tamarind juice by boiling it with palm sugar for 15 minutes. After the sauce is cooled, add the Thai sweet chilli paste.

METHOD:
Add all the ingredients and the dressing in a salad bowl and mix well.

GARNISH:
Plate and garnish with sliced apple, shallots, smoked dried shrimp, and cashew nut. Finally, drizzle lightly with some coconut milk.