Ingredients
Ingredients for 4 people:
- 2 pomelos
- 160g Chinese rice noodles
- 20 cooked prawns
- About fifteen mint leaves
For the dressing
- 4 tablespoons freshly squeezed grapefruit juice
- 2 tablespoons olive oil
- 1 teaspoon Asian fish sauce (optional)
- 2 tablespoons soy sauce
Preparation:
Place the rice noodles in a salad bowl, cover them by pouring boiling water over them, and let them sit for regarding ten minutes. Next, drain them, give them a quick rinse under cold water, and then press them with your hands to remove the water. Chinese rice noodles can be found in Asian food stores or in the kitchen aisles of supermarkets.
If the package instructions say to cook the rice noodles in boiling water on a stove, as you do with pasta, follow these instructions. In fact, there are several types of rice noodles, each with its own method of cooking. cooking. To do this, it is advisable to follow the instructions on the package.
Once drained and patted dry, place the rice noodles in a salad bowl and slice. You can also leave them whole, but cutting the rice noodles allows the dressing to soak into them more easily, making this salad more flavorful.
Cut the ends of the grapefruit to be able to hold it easily and firmly on a cutting board, so that subsequent operations are easier.Using a knife, peel the grapefruit by cutting the skin from top to bottom, following the natural shape of the fruit.When cutting the skin, also remove the membrane so that the fruit pulp can be seen.
Making a “V” cut, cut the segments (supremas) of the grapefruit by inserting the blade of the knife between the pulp and the membrane of each segment.
After having cut all the segments in a “V” by passing the knife between the pulp and the membrane of each one of them, remove the supreme ones (sections without membrane) making a clean cut with the knife. Squeeze the remaining membranes of the grapefruit with your hands to recover the juice in a bowl. Cut the grapefruit supremes in half and add them to the rice noodles.
Remove the heads from the prawns and peel them carefully. Once clean, they are cut into two or three halves and added to the rice noodles.
Remove the mint leaves from the stems and finely chop them with a knife. Add them to the rice noodles.
In a separate bowl, add 4 tablespoons of freshly squeezed grapefruit juice, 2 tablespoons of olive oil, 1 teaspoon of Asian fish sauce (optional), and 2 tablespoons of soy sauce. Gently whisk with a fork to emulsify and mix the ingredients, and then pour this dressing over the rice noodle salad and mix.
Mix well and serve this salad as a starter, or to accompany grilled chicken breast or steamed fish.
This salad can be consumed directly following preparation, or it can be prepared in advance, stored in the refrigerator and consumed later. In this case, it should not be dressed, so that the grapefruit does not “cook” and the mint leaves are not added so that they do not turn black. Therefore, add the mint leaves and dressing at the very last moment, just before eating the salad.
