pomelo
The pomelo tastes like a sweet, mild grapefruit, though the typical pomelo is much larger in size than the grapefruit. It is one of the largest and juiciest fruits on our planet. Pomelo originated in China and it was mentioned in ancient Chinese books. The fruit is rich in vitamin C, beta-carotene and the B vitamins.
Our TCM practioner Alex Tan adds;
Nature & Flavour: Sweet, sour and cool
Channels: enters the Lung, Spleen, Stomach channels
Functions and Indications: Fortifies the Spleen, transforms phlegm, stops coughs, and resolves alcohol toxins. It also treats cough with profuse phlegm, nausea, vomiting, and indigestion, even aiding hangovers from alcohol, wind damp impediment and swelling due to falls and knocks.
Here is The Hutong’s favourite Pomelo recipe, contributed by Joel Shuchat
Pomelo Salad
500g medium size Shrimp- shelled and cleaned
Two stalks of lemon grass sliced thinly against the grain. Hold the husks on the side
1000g of washed spinach, most of stems removed
Two cups of sliced mushrooms (approx 400g)
Two medium sized tomatoes cut into chunks
Half a pomelo peeled and broken into bite-size chunks
Four shallots sliced very thin
Dressing
Juice of three limes
100ml peanut oil
Four cloves of garlic chopped finely
Five teaspoons of fish sauce
1 teaspoon of salt
2 tablespoons of maple syrup (or palm sugar is fine)
Two tablespoons of water
1 small fresh red chili pepper finely chopped
4 small dried chillies
1) Start by boiling some water and throwing in a pinch of salt along with the unused lemon grass husks. Continue boiling the lemongrass husks for 8 minutes prior to adding the raw shrimp. When boiled add the shrimp and cook for two minutes then remove and place in iced water until cool.
2) Pour some oil for deep frying in a pot and turn up the heat until it is about 140 Celsius. Add in the thinly sliced shallots and fry until evenly lightly browned. Remove and allow to cool.
3) Mix all the wet dressing ingredients except the oil and dry chillies. Blend well.
4) Pour out the oil until you are left with 100ml or so and when oil is a bit cooler, add the dry chilies. Take off heat as soon as the colour begins to change. Quickly pour it into the rest of the dressing and blend well. Taste for balance and adjust with either water, lime, sugar or fish sauce.
5) Place raw vegetables and fruit in a large salad bowl with the shrimp on top. Pour on the dressing. Top with the crispy shallots, toss and serve right away.
