Have you ever had a Thai pomelo?

Por Pailin's Kitchen · 15 min

Ingredientes

Modo de preparo

1. Toast the shredded coconut in a dry skillet over medium heat, stirring constantly, until it is deep brown.
2. Blitz the toasted coconut, roasted peanuts and dried shrimp in a grinder or blender for 10-15 seconds, until fluffy. Skip this if the shrimp are very thin and small; chop them first if they are very large.
3. In a mortar, pound the chilies into a paste. Add the palm sugar and pound until dissolved.
4. Add the fish sauce and lime juice and stir to mix.
5. Pour the dressing into a mixing bowl, add the remaining ingredients and toss to combine.
6. Serve as is, or with wild betel leaves for wrapping bite-sized portions.

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