This dish can be a delicious introduction to eating healthier. With two delectable sauces to choose from, it can be experienced from two different flavor profiles, making this salad even more unique. Not only can you choose what sauce you like more, the texture of the fried sotanghon will also make the salad pop with a loud crunch.
The freshness of the vegetables will offset the subtle oiliness of the fried sotanghon, balancing the two sides without compromising the distinct flavors that they offer to the entirety of the salad. With the variety of flavors and textures, it will make you fall in love with salads.
Chicken and Shrimp Pomelo Salad
Ingredients
- 250 g. chicken breast
- 10 pcs. shrimp
- Water, for boiling
- Salt
Nuoc Cham Dressing:
- 1/2 cup water
- 3 Tbsps. Thai patis
- 2 Tbsps. white vinegar
- 5 Tbsps. sugar
- 1 clove garlic, grated
- 1/2 tsp. lime zest
- 1 pc. lime juice
- 3 pcs. red chili, chopped
- 2 Tbsps. cilantro, chopped
- 1 tsp. liquid seasoning
Peanut Sauce:
- 1/2 cup peanut sauce
- 2 Tbsps. soy sauce
- 2 tsps. sugar
- 1 Tbsp. Sriracha hot sauce
- 1 clove garlic, grated
- 1/2 tsp. lime zest
- 1 Tbsp. vinegar
- 1/2 pc. lime juice
- 1/4 cup water
- 1 Tbsp. sesame oil
- 1/2 tsp. black pepper
For the Base:
- Oil, for frying
- 30 g. vermicelli noodles
Assemble:
- Fried vermicelli noodles
- Lettuce romaine
- Red onion, sliced
- Cucumber, sliced
- Tomato, sliced
- Boiled chicken breast
- Boiled shrimp
- Pomelo
- Crushed peanuts
- Cilantro leaves
Instructions
- Boil the chicken. Once cooked, place it in a bowl of iced water to cool it down.
- Using the same pot that cooked the chicken, add the shrimp. Leave it to poach for a few minutes. When it has turned orange and has cooked evenly, remove it from the pot and place it in a bowl of iced water to cool it down.
- When the chicken has cooled, remove the skin and shred it into pieces.
- Next are the shrimp. Once they have cooled, peel the shell off. When you finish peeling all the shells, slice the shrimp in the middle and wipe the vein off with a kitchen towel, then arrange it neatly in a container. Cover and set aside in the chiller with the shredded chicken.
- Prepare the Nuoc Cham dressing. In a bowl with water, add the Thai patis, vinegar, sugar, garlic, lime zest, lime juice, and bird’s eye chili. Make sure to rinse the chili to remove most of the seeds before adding it to the dressing. Add cilantro and liquid seasoning. Mix it all together, then transfer it into a bottle. Let it rest in the chiller.
- Prepare the peanut dressing. In a bowl, mix peanut butter, soy sauce, sugar, Sriracha, garlic, lime zest, vinegar, and lime juice. Stir it all together. Add water to dilute the dressing. Drizzle in sesame oil and add black pepper. Mix it all together until there are no more lumps, then transfer it into a bottle. Let it rest in the chiller.
- In a pan, heat the oil. Fry the sotanghon until it becomes crisp. Once cooked, remove it from the pan and place it in a colander to let the excess oil drip.
- In a plate, arrange the fried sotanghon on the bottom. Top with romaine lettuce, red onion, cucumber, tomato, chicken, shrimp, some more fried sotanghon, and pomelo. Garnish with peanut and cilantro.
- Serve the salad with the sauce on the side.
Different from the usual salad that usually only make use of crisp greens and an addition of proteins, this Chicken and Shrimp Pomelo Salad includes the sweetness of fruits, making it a rare experience that you can now experience in your home. Preparing this might just make your mealtime even more colorful, because not only do the ingredients offer a vibrant array of hues, it also offers a healthy explosion of flavors.
For more simple and easy recipes, grab copies of our Simpol Cookbook collection on Shopee or Lazada. Also available in Fully Booked and National Book Store.
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