This Thai Pomelo Salad with Shrimps has recipe origins from Vietnam and Thailand. But it has found its way to the Philippines, where the pomelo or
'suha' can be easily obtained. The star ingredient in this salad is the pomelo fruit. It slightly resembles a grapefruit which you can use as a substitute. It is best to use fresh, ‘catch of the day’ shrimps for this recipe and boil them as soon as you get home from the market. My son made this salad with spinach leaves one day, and he repeated the salad the next day, using lettuce leaves. Feel free to use the greens and vegetables you prefer. This Asian In America recipe was inspired by a Pomelo Salad Recipe from the cookbook
Nong's Thai Kitchen by Nongkran Daks & Alexandra Greeley (Tuttle Publishing) and a Grapefruit Salad from
Simply Vegetarian Thai Cooking by
Nancie McDermott (Robert Rose Publishing). Serves 2 to 4 as an appetizer or side.
Course: Appetizer, Dinner, Lunch, Salad, Seafood, Side Dish
Cuisine: American, Asian, Filipino, Thai
Keyword: Thai Pomelo Salad Shrimps