Each parcel of pomelo salad wrapped in prosciutto is an explosion of flavour – salty, sweet, umami, and a little heat from the radish sprouts and chilli. As an appetizer, hor d’oeuvre, or tapas, these create a flavour sensation that will have people wanting more.
Pomelo is such a delicious fruit, an almost perfect balance between sweet and sour. Both Vietnamese and Thai cuisines feature use this amazing fruit as the foundation for a salad. With a bit of heat from the chilli and radish sprouts, and saltiness and umami from the fish sauce, we have an intense mouthful of flavour.
Wrapping a thin slice of prosciutto around that citrus intensity prompts you to close your eyes as you bite into it and enjoy a few moments of nirvana.
This seared scallops on pomelo salad recipe is another example of where these flavours work so well together.
In the recipe as presented, the pomelo salad is wrapped in prosciutto. It is easy to find in most supermarkets. But if you haven’t tried it yet, try black forest ham. It is from Germany and to me has a much deeper and more interesting flavour than prosciutto, though might be harder to find. And if you cannot find pomelo, try grapefruit.
Pomelo salad wrapped in prosciutto
- 4 slices prosciutto or try black forest ham – very delicious
- 1/2 pomelo prepared into segments (about 1 cup after being broken up)
- 1/2 cup radish sprouts
- 2 large mild chilles finely chopped
- 1/2 cup finely chopped coriander
- 1/4 cup crispy shallots
- 1 Tbsp good fish sauce prefer Vietnamese, more subtle than Thai
- Break up the pomelo and allow to drain, reserving the juice
- Combine pomelo juice, fish sauce, and chopped coriander.
- Combine the pomelo, sprouts, chillies, shallots, and fish sauce coriander mixture
- Allow to drain
- Wrap pomelo salad in slices of prosciutto and serve