We have long felt we could live on Thai food and sticking to Thai restaurants on a recent trip to Burma might be the reason we weren’t glutened once in the time we were there – many of its traditional dishes do not contain flour. The problem with most pomelo salads found in restaurants is that the nuts may not be g-f. Having had a couple of bad experiences traceable back to the salad I have taken to making my own, carefully choosing the nuts.
We are lucky to have easy access to pomelo in this part of the world. In fact in supermarkets here some of the hard work has already been done. Instead of selling whole pomelo which given their size would take up valuable space in this expensive city, pomelos are shorn of their pith (but, curiously not their many seeds) and encased in plastic to be sold as pomelo ‘meat’. Despite that the pomelo pieces emerge relatively unscathed.
For anyone who hasn’t already tried pomelo, varieties of which are readily available in South East Asia but may be more difficult to find elsewhere, looks like its close relative grapefruit, although some segments are edged with an attractive pink tinge. The texture and taste also recalls a sweet mild grapefruit. It is a perfect base for the marinade of chilli, Thai fish sauce, peanuts and anchovies that are the basis of this dish. Below is one of the best in Hong Kong , from Thai Basil.
In case it is of interest, the best new pomelo salad we have had in Asia was one we recently sampled at Ayuthaiya restaurant in Hong Kong. We asked them to hold the nuts but despite this it was the best mix of flavours we think we have found in a pomelo salad in all our years of living here. After sampling quite a few that is an achievement.
Ayuthaiya,35 Hollywood Road, Central, Tel: 3105 5055