Pomelo and Prawn Pea Shoot Salad
Bright and tangy, this prawn salad features pomelo and pea shoots all dressed in a spicy tamarind sauce and topped with crispy fried shallots.
Introduction
This is a light and refreshing Vietnamese salad, originating from the southern Mekong Delta, where pomelos are abundant. Traditionally, it combines the tangy sweetness of pomelo with fresh prawns and fragrant herbs, symbolizing prosperity in Vietnamese culture. This version adds avocado for a creamy texture, bringing a new layer of richness to the dish. In a Western setting, pomelo can be swapped with grapefruit, and it would be just as delicious. Purple perilla (also known as shisho leaves) is available in most Asian stores. For a quicker option, ready-cooked prawns work well and save time without losing any flavour.
Ingredients
| For the tamarind sauce | |
|---|---|
| 900g (2lb) | cane sugar |
| 300ml (10fl oz/1¼ cups) | warm water |
| 450g (1lb) | tamarind paste |
| 500ml (17fl oz/generous 2 cups) | fish sauce |
| 180g (6½oz) | red chillies, finely chopped (or 50g/1¾oz bird’s eye chillies) |
| 120g (4oz) | garlic, finely chopped |
| For the salad | |
| 280g (10oz) | cooked, peeled king prawns (jumbo shrimp) |
| 1 large | pomelo or grapefruit, segments removed from their thin membranes and cut into bite-sized pieces |
| 1 | avocado, flesh cut into small chunks |
| 1 | green (unripe) mango, peeled and julienned |
| 80g (3oz) | pea shoots |
| 5g (1/5oz) | purple perilla (see recipe introduction), leaves picked |
| 5g (1/5oz) | Thai basil, leaves picked |
| 5g (1/5oz) | mint, leaves picked |
| 400ml (14fl oz/1¾ cups) | tamarind sauce |
| 10g (⅓oz) | crispy fried shallots (see below for homemade) |
| Crispy fried shallots | |
| 1 litre (34fl oz/generous 4 cups) | vegetable oil |
| 1kg (2lb 4oz) | shallots, very finely chopped |
Method
For the tamarind sauce
Makes 1.4 litres (3 pints)
Add the sugar and warm water to a large bowl, stirring well until dissolved. Mix in the tamarind paste and fish sauce, then leave to cool. Once completely cooled, stir in the chilli and garlic. Store in an airtight container in the fridge for up to a week.
For the salad
In a large bowl, combine the prawns, pomelo, avocado and mango, along with the pea shoots, perilla, Thai basil and mint.
Drizzle the tamarind sauce over the salad ingredients, tossing gently to ensure everything is evenly coated.
Plate up the salad for serving, then sprinkle over the crispy fried shallots (see below).
Serving Suggestion: Traditionally, this salad is served as a starter, often accompanied by rice crackers, banh phong tom, for an extra crunch. This salad also makes a great side dish to complement many of the recipes in this book, helping create a well-rounded, balanced meal.
Make it Veggie: Simply omit the prawns, and use sweet soy sauce (see page 178 of One Pan Vietnam) for the dressing.
Homemade crispy fried shallots
Makes 500g (1lb 2oz)
Heat the oil in a large, deep frying pan (skillet) over a medium heat, until it reaches 150–160°C (302–320°F). To check if it’s ready, place a wooden chopstick into the oil: if bubbles form around it, the oil is at the right temperature.
Fry the shallots in batches of around 100g (3½oz), stirring occasionally, until golden brown.
Remove with a skimmer and drain on paper towels, repeating the process until all the shallots have been cooked. Leave them on the paper towels overnight to air-dry, helping to preserve their crispness.
Once completely dry, transfer to an airtight container and store in a cool, dry place for up to a month.
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