COMPLIMENTARY RECIPE: POMELO AND MUD CRAB SALAD
"Native to South-East Asia, pomelo is found all through Vietnam. It is the largest citrus fruit in the world and I absolutely love it for its sweet, tangy tones, and its juicy flesh and pulp. Don’t mistake pomelos for grapefruit, as they are far superior, although you can substitute them here. If you have any pomelo left over, do what Vietnamese do — dip it into salt and chilli for a snack." – Chef Luke Nguyen
50 g dried shrimp
2 tablespoons vegetable oil
1 garlic clove, finely diced
1 large pink pomelo, or 2 small pink pomelos (see TIP)
200 g picked mud crab meat (see TIP)
5 mint leaves, sliced
5 perilla leaves, sliced
5 Vietnamese mint leaves, sliced
5 Asian basil leaves, sliced
1 tablespoon fried red Asian shallots
2 teaspoons fried garlic chips
3 tablespoons ‘Nuoc Mam Cham’ dipping sauce
1 large red chilli, sliced
roasted peanuts, crushed, to garnish
Soak the dried shrimp in water for 1 hour, then drain and set aside.
Add the oil to a hot frying pan. Add the garlic and cook for 5–10 seconds, or until fragrant.
Add the dried shrimp and stir-fry for 3 minutes, or until crispy and golden brown. Remove from the pan and allow to cool.
Peel and segment the pomelo. Break into bite-sized pieces, then place in a large mixing bowl. Add the cooled garlic and shrimp mixture, the crab meat, herbs, fried shallots, garlic chips and nuoc mam cham. Toss together well.
Transfer to a dish, garnish with the chilli and peanuts. Serve garnished with extra herbs if desired.
The pomelo can be substituted with grapefruit. Instead of mud crab you can use blue swimmer or spanner crab.
Recipe from Luke's Book - The Food of Vietnam. Click here to purchase the book now.