Spicy Pummelo Salad Recipe

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Spicy Pummelo Salad
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Ingredients
14
Count
Nutrition
3642
Calories
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Ingredients:

Directions:

  1. Put oven rack in middle position and preheat oven to 350°F.
  2. Sprinkle coconut in 1 layer in a shallow baking pan and toast, stirring once or twice, until evenly golden, 8 to 10 minutes. (Watch carefully; edges burn quickly.)
  3. Meanwhile, cover chicken with cold water in a 2-quart saucepan and simmer over moderate heat until just cooked through, 10 to 15 minutes. Remove chicken, discarding cooking liquid, and, when cool enough to handle, shred into 1/2-inch-thick pieces in a large bowl.
  4. Cut peel, including most of white pith, from pummelo with a sharp knife. (Peel is very thick.) Using your hands, split pummelo from center of one end, like an orange. Pull off interior pith and remove segments 1 at a time, then remove segment membranes and any small seeds, separating pulp. (Fruit may remain in small clumps.) Add pummelo pulp to chicken.
  5. Grind dried shrimp into small pieces in grinder, about 20 seconds. Heat a dry 8-inch heavy skillet over moderate heat, then cook dried shrimp, shaking skillet, until pale golden, 1 to 2 minutes. Transfer to a small bowl.
  6. Whisk together lime juice, fish sauce, sugar, coconut cream, toasted coconut, chiles, and 1/8 teaspoon salt in a small bowl, then stir into pummelo mixture.
  7. Halve jumbo shrimp lengthwise with a sharp large knife, leaving shells in place. Devein, rinse, and pat dry. Season with remaining 1/8 teaspoon salt and dredge in rice flour, shaking off excess.
  8. Heat 1 inch oil in a 4- to 6-quart pot over moderately high heat until it registers 375°F on thermometer. Fry shrimp in shells in 2 batches until golden, about 3 to 5 minutes per batch, returning oil to 375°F between batches. Transfer to paper towels to drain.
  9. Serve pummelo salad topped with fried jumbo shrimp (peeled if desired) and sprinkled with toasted dried shrimp.
  10. *Ingredients available at Asian markets, (866-438-4642), and (877-811-8773).
  11. Cooks' note: You can reuse the shrimp frying oil for the Fish with Red Curry Sauce. Cool the oil slightly then pour through a fine-mesh sieve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3642.19 Kcal (15249 kJ)
Calories from fat 1890.26 Kcal
% Daily Value*
Total Fat 210.03g 323%
Cholesterol 549.31mg 183%
Sodium 11429.73mg 476%
Potassium 2122.77mg 45%
Total Carbs 368.71g 123%
Sugars 28.71g 115%
Dietary Fiber 16.54g 66%
Protein 87.68g 175%
Vitamin C 73.1mg 122%
Iron 11mg 61%
Calcium 306.8mg 31%
Amount Per 100 g
Calories 282.24 Kcal (1182 kJ)
Calories from fat 146.48 Kcal
% Daily Value*
Total Fat 16.28g 323%
Cholesterol 42.57mg 183%
Sodium 885.72mg 476%
Potassium 164.5mg 45%
Total Carbs 28.57g 123%
Sugars 2.22g 115%
Dietary Fiber 1.28g 66%
Protein 6.79g 175%
Vitamin C 5.7mg 122%
Iron 0.9mg 61%
Calcium 23.8mg 31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 89.5
    Points
  • 101
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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