vietnamese-pomelo-salad-shrimp-pork

Vietnamese Pomelo Salad with Shrimp and Pork

Total time: 30 minutes

Serves 4

5.3 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 - Pomelo, peeled and segmented

100g - Shrimp, peeled and deveined, cooked

100g - Pork loin, thinly sliced, cooked

1 cup - Bean sprouts

1 cup - Fresh mint leaves, torn

1 cup - Vietnamese coriander leaves

¼ cup - Peanuts, dry roasted, crushed

2 tsp - Fish sauce

2 tb - Lime juice

1 tb - Sugar

3 cloves - Garlic, minced

2 - Red chilies, minced

1 tb - Shallots, fried

UTENSILS

Bowl, Serving platter, Chopping board, Knife

INSTRUCTIONS

1. In a large mixing bowl, combine the pomelo segments, cooked shrimp, cooked pork loin, bean sprouts, torn mint leaves and cilantro leaves.

2. In a separate small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and minced chili until the sugar is dissolved.

3. Pour the dressing over the salad ingredients in the large mixing bowl and toss to coat everything evenly.

4. Transfer the salad to a serving platter and sprinkle crushed roasted peanuts over the top.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 318g

Energy (kcal)

164.3

Carbs (g)

25.9

Proteins (g)

19.7

Fats (g)

8.3

Fibre (g)

5.3