Combine soy sauce, lime juice, honey, sesame oil, and rice vinegar in a bowl to make the dressing; stir until well combined.
Cut off top of the pomelo; score peel using a sharp knife, going about 1/2-inch deep into the peel. Pry peel and pith off the pomelo. Pull apart into 2 halves. Separate segments, peel off membrane, and remove seeds. Break the segments into bite-size pieces.
Toss pomelo with romaine lettuce in a bowl. Top with shrimp; garnish with peanuts and green onion. Drizzle dressing over salad; toss before serving.
herein, from each of the pomelo halves. Reserve these rags and
Peel the pomelo as you would an orange,
Mix together the fish sauce, lime juice, and sugar. (Stevia is a decent replacement.) Stir until sugar is fully dissolved. Set aside.
Pell the pomelo and separate into segments. Remove any peel. Place the fruit in a bowl.
When ready to serve, pour off any of the juice (I reserve for dressings). Add the coconut, peanuts, shallots, mint, and chiles to the fruit.Pour the dressing over and mix well. Add more lime, salt, or sugar to taste.
Place each serving on a leaf of lettuce.
Peel and segment a large pomelo and place the pieces in a bowl.
Make a dressing by combining the other ingredients.
Pour the dressing over the fruit and garnish with fresh coriander.
nd 1/2 of the pomelo into blended mango mixture and
Toss prawns with 1/2 the lime juice, 1 tbsp oil, hot sauce, a pinch of salt and the chill. Chop 1/2 the prawns into small cubes then mix with avocado, 1/2 the hazelnuts, cilantro, remaining lime juice, 1 tbsp oil, chives, spring onion and pomelo. Season to taste.
Divide mixture evenly between pastry rings on 6 serving plates. Press down gently then remove rings and put a prawn on top of each tartare. Serve immediately garnished with cilantro leaves, lime wedges and hazelnuts.
ith as you can. With pomelo, there's a thick layer
Pour tequila, French liqueur, freshly squeezed pummelo juice, and freshly squeezed lemon juice, simple syrup and pinch of salt into shaker and shake with ice.
Strain into glass and top with sparkling wine.
Garnish with Meyer lemon zest.
Toss all salad ingredients except the peanuts.
In a small bowl combine dressing ingredients. Let is sit to develop the flavor.
Pour dressing over the salad and stir gently.
Just before serving, sprinkle the peanuts over the salad.
Pour the vodka, cointreau, pomelo juice and amaretto into a cocktail shaker with ice and shake well until all of the liquids are chilled. Rim a cocktail glass with lime and then dip in cinnamon. Strain the liquid into the cocktail glass and float half a teaspoon of fish sauce on the top of the cocktail.
Peel the pomelos, separate the segments and cut up into 1 inch chunks.
Place the chunks on a pretty serving platter. Scatter the raspberries on top, followed by the cashews.
Slightly soften the honey by microwaving for about 10 seconds. (This helps make the honey not only easier to stir, but easier to pour.) Add the lime juice and blend well.
Pour the honey mixture over the fruit and nuts. Garnish with the mint leaves (and lime zest if desired).
Keep refrigerated until ready to serve.
Pour the whiskey, Drambuie, lemongrass and pomelo juice into a cocktail shaker with ice and shake until all of the ingredients are chilled. Add the fish sauce and a drop of Worcestershire sauce then strain into a cocktail glass to serve.
ith as you can. With pomelo, there's a thick layer
Boil sugar, lime juice and water.
cool & pour mixture into ice cream maker and let it run for 20mins.
when it is ready, transfer it into container, fold in pomelo and fill it into mould in the shape of the lime.
put it into freezer.
to serve, take out sherbet from the mould & place on top of frozen whole lime.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Make two recipes of cornbread according to the