I had my girlfriends over for a birthday luncheon yesterday and decided to give my Pomelo salad a makeover by adding to it shaved fennel, pomegranate and pepitas (pumpkin seeds). The result – heavenly sublimed! The color of the dish is a work of art itself. The addition of the pomegranate and pepitas give it the extra crunchy texture which the original recipe didn’t have. The dish requires a bit of work but the result is well worth it – especially if you are hosting a luncheon party.
Cut off the ends of the pomelo to reveal its fleshy pith. Use a knife to carve the outside green layer of the pomelo, careful not to cut into the flesh. Use your fingers and knife to remove the pith. Pry the pomelo open and split into smaller parts. Use a knife or scissors to cut alongside the top outside skin of each segment. Pull off the skin and discard. Separate the flesh into very small bite size pieces and deposit in a bowl. Set aside.
Meanwhile, fill a saucepan with 1/2 water and bring to a boil. Add the shrimp. Bring it back to a boil and let it cook for another minute. Remove the shrimp with a slotted spoon and set aside to cool.
Wash the fennel bulb. Use the Japanese Mandolin slicer (you can get it on amazon) and shave the fennel into fine strips.
As for the pomegranate, see instructions of how to open one here, or you can buy the already-opened ones at the grocery store.
Cut the shrimp in halve along the diagonal line.
Put all ingredients above including the mint and cilantros in a large bowl and toss using a tong or two forks.
For the dressing, combine the garlic, chili, lime juice, honey, water and fish sauce together and stir until the honey is dissolved
Right before serving, divide the salad into 4 equal portions onto serving plates. Top off with the pepitas, caramelized shallots and drizzle with dressing to taste.