Pomelo and Lemongrass Salad
Created by Michelin-starred Chef David Thompson and his team for the Aqua Mekong river cruise ship, this refreshing and easy-to-make Cambodian salad recipe is part of new menu additions in 2019.
Preparation time: 15 minutes
(For a vegetarian/vegan-friendly version, substitute the fish sauce for soy sauce.)
1/2 tablespoon coriander, finely chopped
1 clove garlic, minced
1 hot birds-eye chili, thinly sliced (halve and de-seed prior to slicing for less heat)
1/2 tablespoon fine palm sugar
1 tablespoon fish sauce
1 tablespoon lime juice
1/2 tablespoon mandarin juice
2 tablespoons lemongrass, finely sliced
1/2 cup cleaned pomelo flesh, shredded
2 red shallots, sliced medium fine
Handful picked mint leaves, roughly torn
1 tablespoon deep fried garlic
1 tablespoon deep fried shallots
1 teaspoon ground peanuts *optional
- First make the dressing by blending all the dressing ingredients in a small bowl. It should taste salty, sour and then equally hot and sweet.
- Combine the sliced lemongrass with the pomelo, red shallots and mint. Toss with the dressing.
- Serve sprinkled with deep fried garlic, shallots and peanuts.
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