Pomelo Chicken Salad with Tamarind Dressing

Ingredients

• 50 g coconut flakes
• 50 g roasted peanut kernels
• 1 small whole roasted chicken (pre‑bought)
• 800 g pomelo (2 pomelos)
• 6 shallots
• 250 g cooked shrimp (party – gambas; from the refrigerated section)
• 25 g pressed tamarind (from the Asian store)
• 2 tbsp neutral vegetable oil
• 2 tbsp palm sugar
• 4 tbsp light soy sauce
• 6 tbsp lime juice

Instructions

1. 1.

   Soak the pressed tamarind in 100 ml lukewarm water for 10 minutes to make the dressing. In a pan, toast the coconut flakes without fat until golden brown and set aside. Coarsely crush the peanuts in a mortar.

2. 2.

   Let the chicken cool, remove the skin, separate the meat from the bones, and pull it into bite‑sized pieces. Peel the pomelos and cut them into wedges. Remove the flesh from the membranes and break it into bite‑sized chunks. Peel the shallots, split them lengthwise, and slice into thin slivers.

3. 3.

   For the dressing, knead the soaked tamarind, strain the juice, and discard the seeds and fibers. Heat the oil in a pan and first brown the shallots until crisp. Remove and drain on paper towels. Pour the tamarind juice into the pan, add palm sugar, and reduce both together for 3 minutes over high heat.

4. 4.

   Pour the tamarind sauce into a bowl, stir in lime juice and soy sauce. Add chicken meat, pomelo pieces, shrimp, and coconut flakes, mixing gently. Divide the salad among four bowls and sprinkle with crushed peanuts and roasted shallot slivers.