A new 99¢ Only Stores opened in my town and I was pretty happy about that. It means that I only have to travel 8 minutes instead of 20 minutes. Honestly, I don’t think everything in the store is worth 99cents. In fact, some are over priced and I could find better deals elsewhere. However, there are plenty of good find like the bunch of baby bananas I used in my Banana & Tapioca Pearl in Coconut Milk, one of Cambodians favorite dessert. I also picked up some grapefruit at that time. It’s these type of deals that keep me returning to the store but also deals on many household items.
Some people call it grapefruit while other refer to it as pomelo. There is a slight difference between the two but you can use either in my recipe here. This colorful and simple salad features an exciting array of tastes and textures. A little sweet, a little tangy and absolutely delicious! I am using shrimp but you can leave out or substitute with shredded chicken.
Grapefruit | Pomelo Salad (makes 3-4 servings)
(Ngorm Krouch Tlong) ញុំាក្រូចថ្លុង
Video Tutorial:
Ingredients
2 cups water
7 large prawns
2 teaspoons sugar, divided
¼ teaspoon salt
1 teaspoon chopped bird’s eye chili (optional)
1 teaspoon minced garlic
1 tablespoon lemon juice
1 tablespoon fish sauce
1 cup julienne cucumbers
3 cups grapefruit segments
¼ cup chopped fresh herbs (mint, green onions, sawtooth, or basil)
1 tablespoon chopped peanuts
Method:
In a pot bring water to a boil and add 1 teaspoon sugar. Slide prawns slowly and carefully to avoid splashes. Allow the water to come back to a full boil.
Remove prawns and quickly rinse with cold (ice) water to reserve their sweet, delicate flavors. Once cooled you want to peel, devein, and slit them in half length-wise. Set aside.
To build the salad, in a large mixing bowl combine thoroughly sugar, salt, chili, garlic, lemon juice and fish sauce.
Next add the remainder ingredients and gently toss the salad thoroughly until all ingredients are evenly coated with dressing. Taste and adjust seasoning accordingly.
Lay some lettuce leaves on a plate and mound the salad mixture on top. Or serve in the grapefruit shell for an eye-catching presentation.
Garnish with additional sprigs or herbs top with a sprinkle of peanuts and serve immediately.
