Shrimp, Pomelo & Green Mango Salad
To prepare marinade: Bring vinegar to a boil in a medium saucepan. Add sugar and stir to dissolve. Remove from heat and add chiles (or crushed red pepper), ginger, star anise and cinnamon stick. Set aside to cool.Advertisement
To prepare salad: Slice both ends off pomelo. With a sharp knife, remove the peel and white pith; discard. Working over a large bowl, cut the segments from their surrounding membranes. Break the flesh into bite-size chunks. Pour the marinade over the fruit and let stand for at least 30 minutes and up to 1 hour, stirring occasionally.
Meanwhile, heat a large skillet over high heat. Toss shrimp in a medium bowl with 1 tablespoon oil. Add to the pan and cook, turning once halfway through, until starting to char, 4 to 5 minutes total. Remove to a clean bowl, add fish sauce and stir to combine. Set aside to cool for 10 minutes.
Remove and discard the star anise and cinnamon stick from the pomelo. Drain the pomelo in a sieve, reserving the marinade. Transfer the pomelo, ginger and chiles (if using) to a large bowl. Add 3 tablespoons of the marinade (discard the remaining marinade), the remaining 1 tablespoon oil, mango, watercress, mint, cilantro, peanuts, shallots, lime juice and salt; gently toss to combine. Serve topped with the shrimp.
3 lean protein, 2 1/2 fruit, 1 1/2 fat, 1/2 vegetable