Sweet and sour pomelo salad (Thai pomelo salad)

Sweet and sour pomelo salad (Thai pomelo salad)

Introduction:

"Glutinous rice + grapefruit with a little shrimp flavor, Thai style slightly spicy... In retrospect, they all drool, waxy but not greasy, fresh but not fishy. All of a sudden I ate 2 small bowls... Have you eaten well? I'm sorry. I understand. "

Production steps:

Step 1: peel the Thai pomelo and peel the pulp into small pieces.

Step 2: put cashew nuts into the oven and bake them to golden color. Be careful not to burn them.

Step 3: bake the shrimps in a pan over low heat until golden.

Step 4: mash the roasted cashew nuts and shrimps together.

Step 5: mix the green lemon juice with coconut, chili paste, fish sauce, coconut and Jerusalem artichoke to make sweet chili sauce. (I don't have chili paste, but I have Thai chili sauce, so I just replace it. Secondly, we have lemons at home, so we don't use green lemons.)

Step 6: put the grapefruit granules, crushed cashew nuts and shrimps into a large plate, pour in the sweet chili sauce, and mix well. On the plate, sprinkle with fried red onion, and then garnish with mint leaves. (I'm a rookie. I don't know how to make shredded red onion. I made a mess of it. Ha ha, I ate it myself anyway.)

Step 7: glutinous rice with salad: soak glutinous rice overnight, wash it the next day, drain and steam it. (if there is a bamboo basket, steaming is better)

Materials required:

Thai pomelo: 1

Glutinous rice: right amount

Cashew nuts: 20g

Shrimp: 5g

Coconut: 5g

Fried shredded red onion: 5g

Thai chili paste: 15g

Fish sauce: 5g

Green lemon: 1

Yetang: 10 grams

Note: 1. No chili paste, Thai chili sauce, some supermarkets sell. Lemon green can replace lemon yellow. 3. It is better to steam glutinous rice with bamboo basket

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: sweet and sour