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Recipe details are AI-generated from the video and may contain errors — for reference only.
First peel and segment, remove the thick skin of 1 pomelo and set the flesh aside.
Watch out
Be careful not to break the flesh when peeling, otherwise the pomelo will release water and affect the texture.
Use scissors to cut open the back of about 300g shrimp, then use a toothpick to remove the shrimp vein.
Watch out
Be gentle when removing the vein, otherwise it will break easily and be hard to clean completely.
Cut off the thick central stem of 6 kaffir lime leaves, then slice them as finely as possible into thin shreds.
Watch out
Cut off the thick stem first, otherwise the texture will be too rough to eat.
Chop 2 chilies into small pieces and set aside.
Watch out
Do not rub your eyes after cutting chilies to avoid irritation.
Once water boils, add about 300g shrimp, cover and boil on high heat for about 2 minutes until shells turn red and shrimp are fully cooked, then remove.
local_fire_departmentHigh heat for about 2 minutesWatch out
Do not boil shrimp for too long, otherwise the meat will become tough and lose its sweetness.
In a large bowl, add 3 tsp chili paste, 2.5 tsp sugar, 1.5 tbsp fish sauce, and gradually add a total of 100ml coconut milk, stirring thoroughly each time until well mixed into a thick orange-red sauce.
Watch out
Add coconut milk gradually and mix thoroughly, otherwise pouring it all at once will make it hard to blend and cause lumps.
Peel the shells of about 300g cooked shrimp, keeping the tails intact.
In a salad bowl, add the pomelo segments, kaffir lime leaf shreds, chili pieces, squeeze in juice of 2 limes, and mix well.
Watch out
Ingredients can be prepared early, but mix them just before serving, otherwise the pomelo will release water and ruin the texture.
Add the peeled about 300g shrimp into the salad bowl, pour in the prepared sauce, and mix thoroughly so the dressing completely coats all ingredients.
Transfer the tossed pomelo salad onto a large white plate and arrange neatly.
Finally, evenly sprinkle a little fried shallots on top of the salad to complete the Thai pomelo salad.
