Friday, January 20, 2012

Pomelo Prawn Salad Rolls

It's the time of the year that everyone is entitled to new beginnings. After all those rich foods from the holidays all I want now is a simple food. 

Thanks to Pearl and Thea of KULINARYA  for an enjoyable challenge-- our mission is to recreate a birthday favorite food to a healthy dish. I have always loved fried spring rolls during celebrations, with the pork filling (50% meat- 50% fat) and  the oil from frying- the dish is like a small weight dynamite waiting to explode. And so I decided to create this Thai inspired Shrimp-Pomelo Salad Rolls. It's light, simple, colorful and fresh !


1 whole Pomelo, peeled and separated into segments
8-10 pcs Shrimp (medium sized), peeled and deveined , poached and roughly chopped
2 tblspn Garlic, finely chopped, fried/toasted
2 tblspn Shallots, finely chopped , fried/toasted
1/8-1/4 c Cilantro leaves, roughly chopped
2-3 c Romaine Lettuce, chopped
4 tblspn Desiccated Coconut, toasted
2-4 tblspn Fish Sauce
2-4 tblspn Lime Juice
1 tspn sugar
1-2 chili (optional), chopped
Rice Wrapper
Spring onion & Black Sesame Seeds (optional) for garnish


In a bowl, combine all ingredients. Season with fish sauce and lime juice. Add chilies (optional).

To assemble, dip wrapper into water until soften. Lay wrapper  flat. Place filling and tightly roll the wrapper. 

Repeat with the rest of the ingredients.

Food Notes :

1. Serve with prepared plum sauce (available in supermarkets/asian stores)
2. Dip wrapper not longer than five seconds, it becomes soggy and breaks easily.