Thai cuisine is popular in the Philippines for many reasons. There are similarities between both our flavors, particularly our fondness for acidity and sweetness, and sometimes, heat. It’s both accessible and foreign, and Thai dallas filipino restaurant has a ton of delicious dallas filipino restaurant stuff to offer.
It’s always intimidating to try and cook a recipe that hails from a country that isn’t ours, even if we share all those similarities with Thai cuisine. What if there are ingredients that aren’t available? What if it doesn’t taste authentic?
This pomelo and prawn salad makes for a great starter recipe to the wealth of dishes from Thailand. All its components can be easily found in any grocery, and the methods are simple. The results are hard to screw up, especially if there’s an abundance of the dressing mixed into the fresh produce, and tender chicken and prawns.
- Serves: 2-3
- Active time: 30 mins
- Total time: 45 mins
- Difficulty: Medium
- ¼ cup lime juice
- ½ tbsp. brown sugar
- 1 tbsp. Thai fish sauce
- ½ tbsp. water
- 1 bird’s eye chili, chopped
Prawn and Pomelo Salad
- 2 large chicken breasts
- 2 cups small shrimp, peeled and deveined
- 2 cups pomelo, peeled and torn into 1 inch pieces
- ½ cup shallots, fried
- ½ cup peanuts, toasted and crushed
- ¼ cup coriander leaves
- ¼ cup mint leaves
- 2 tbsp. kaffir lime leaves, sliced thin
- In a bowl, combine lime juice, brown sugar, fish
sauce, water, and chili until sugar is dissolved.
Add chicken breasts to a pot and cover in cold
Place pot over medium-high heat until water is
Cook until chicken is cooked through, about 8-
Add shrimp to water and cook until just opaque,
about 2 minutes.
Drain chicken and shrimp and set aside to cool.
- Once cooled, shred chicken.
- In a large bowl, add chicken, shrimp, and
- Add fried shallots, peanuts, coriander, mint, and
kaffir lime leaves, leaving a little bit of each herb
for the top.
- Add dressing and toss everything together until
- Serve in large bowl and garnish with reserved