Crab with Pomello Salad

A salad of contrasting flavors, but very appealing taste and texture, which is 

easy to prepare and adds unique variety is always 

a great recipe to try!  Why stick with the ordinary and expected?
A huge thank you to my sister-in-law Jill for preparing this dish
for our Vietnamese dinner.

As Always,

ENJOY!

Recipe source: KOTO by Tracey Lister and Andreas Pohl

Ingredients

1 pink pomelo or 2 small pink pomelos
200 g mud crab meat
50 g dried shrimp (soaked in water for 1 hour, then drained)
2 tablespoons vegetable oil
1 garlic clove, finely diced
5 mint leaves, sliced
5 perilla leaves, sliced
5 Vietnamese mint leaves, sliced
5 Asian basil, sliced
1 tablespoon fried red Asian shallot
½ tablespoon fried garlic chip
1 chilli, sliced
3 tablespoons dipping fish sauce (see dipping fish sauce recipe)

Instructions

Add vegetable oil to a hot fry pan then add garlic and cook until fragrant.
Add dried shrimp and stir fry for 3 minutes or until crispy and golden brown. Remove from pan and allow to cool.

Peel and segment the pomelo, break into bite sized pieces then place in a large mixing bowl. Add crab meat, dried shrimp, sliced herbs, fried red shallots, fried garlic and dipping fish sauce. Combine and mix well.

Transfer to a dish and garnish with peanuts and chilli.

Note

• Pomelo can be substituted with grapefruit.
• Mud crab can be substituted with blue swimmer or spanner crab.