This recipe is obviously from Davao, shrimp salad with pomelo fruit slices. Since pomelo is one of the kinds of fruit that is abundant in that place, maybe that is the reason why this recipe originated there. There are also many variation of shrimp pomelo salad that differ on garnishing. You can also use shredded crab sticks instead of wanton wrappers strips or croutons.
Shrimp Salad with Pomelo: Taste of Davao Bounty
Flavors of the Philippines will really talk to you, and it comes with dishes that incorporate the freshest produce the country can boast of. A dish made from such a recipe is the Shrimp Salad with Pomelo, a wonderful mixture of sweet succulent shrimp and the bright citrus of pomelo fruit. Yet it bears a strong connection with Davao, the place where pomelo is successfully farmed. My aunt Lydia has been staying in Davao for more than 20 years; she says that in a perfect salad, you should choose from the juiciest and ripest pomelo you can get. Each time she received us, she prepared this refreshing dish as a welcome treat, reminding us of fruit markets’ vibrancy.
A Davao-Rooted Dish
This salad may not just be a shrimp dish, but a story and flavor rooted in the special agriculture of Davao. This pomelo, more familiar here as “suha,” is renowned for its sweetish taste mixed with a little bitterness, which couples very well with seafood. It’s not uncommon to find this type of salad during home gatherings, fiestas, or even during fine dining in the city.
I vividly remember my cousin Anton telling me his version of this recipe because he works in the restaurant there in Davao. He only used a dash of fresh calamansi juice just to have that tangy flavor. This salad makes me remember the times he prepared his small kitchen with the sounds of city life outside and how we’d reminisce while he chopped and prepped with precision.
Prep the Ingredients: Freshness is the Secret
Beautifully simple, this is shrimp and pomelo. No need to be complicated, with techniques and ingredients as exotic as some recipes out there. Start with big, plump juicy shrimps. If they have a real variance of colour, blanch them in the boiling shrimp stock until vibrant pink. My mother always maintains that the only true way to determine if the prawns have reached their optimal point of doneness is to look at its curve: it should curl up in a “C” shape, not too stiff, nor too limp. In that way, they have been cooked properly without losing their moisture and flavor.
Then add crunchy vegetables. I prefer to add cucumber and celery because the crunchiness of refreshing vegetables complements the pomelo’s sweetness. Lastly, the ripe tomatoes added add acidity to the salad and tie everything up. Of course, it’s best paired with a variety of lettuce, arugula, or even native pako leaves for nice texture contrast.
Pomelo Segments: The Stars of the Show
Of course, it’s all about the pomelo here. This fruit, however, is pretty much always on hand at every single market stall in Davao. I still remember a visit to Bankerohan Market, during which the vendors there would effortlessly peel off the pomelo skin and reveal its pale pink, glistening flesh. My brother Rey once tried bringing some pomelos back to Manila but soon realized that the pomelos they brought home were too large to fit in his luggage! But that’s the thing with pomelos—the bigger, the juicier.
When cutting the fruit you want to be careful and separate the segments so that you discard the very bitter membranes. You want tender flesh that bursts on the palate with a slightly sweet tartness unmistakably pomelo.
Dressing It Up: Layering the Flavors into the Salad
The dressing of this salad is an overall key player because it has to bring into focus, most importantly, all the flavors of the fruits in salad together. Mayonnaise lightened with a touch of fish sauce, with the sweetness of honey, creates a creamy and simultaneously tangy mixture to bind each ingredient together. If desired, a sprinkle of chopped red chilies may be added for an exciting kick in the salad. My cousin Anton is very fond of insisting that adding some sesame oil makes the dressing much better by giving a nutty flavor that perfectly matches with the shrimp.
Adding the Finishing Touch: Crunchy Garnish
Complete your salad by adding some crispy fried wanton strips or croutons, and end in a satisfying crunch. It will provide contrast to the softness of the shrimp and pomelo, making each bite more interesting. Colorful, creamy richness is added by hard-boiled egg wedges. Occasionally, shredded crab sticks are used to spice things up a bit for family gatherings where this salad is served. Uncle Nestor recalled that this addition of seafood brings back seafood salads during his time in Cebu, where flavors were more vibrant and seafood features in almost every dish.
A Reflection of Filipino Heritage
It’s not just the ingredients, but also what it says, which makes this dish special. This is a very epitomizing dish of what Davao has to offer in abundance. More importantly, it is a dish that brings people together. Be it an appetizer or a main dish, this shrimp salad transcends something to be savored on the plate-it’s a feeling of home and family, memories of trips in the market, family meals, and that warm hospitality of Filipinos. The next time you need something light yet filling, remember this recipe and see a taste of Davao’s bounty on your plate.
How to Cook Shrimp Salad with Pomelo
Ingredients
- 1/2 kilogram shrimps peeled and vein removed
- 1 pc Knorr shrimp broth cube
- 2 cups water
- 1 small cucumber seeded then cut into strips
- 1 stalk celery blanched and chopped
- 1/2 kilos ripe tomatoes cut into wedges
- 1 pc whole sweet Davao pomelo segmented
- assorted salad greens
- fried wanton wrapper strips or croutons
- 2 pieces hard boiled egg cut into wedges
Dressing (Just combine the following)
- 1 cup corn oil
- 1/4 cup vinegar
- 1 tablespoon garlic minced
- 1 tablespoon mustard
- 2 tablespoons lemon juice
- 2 tablespoons Chili sauce
- 1 tablespoon MAGGI Savor or Knorr liquid seasoning
- 1/4 cup honey
- 4 grams Magic Sarap
Instructions
How to make the shrimp salad with pomelo:
- Boil shrimp stock and blanch peeled shrimps until shrimps are pink and plump. Set aside.
- In a bowl, combine the cucumber, celery, tomatoes, pomelo segments, salad greens and prepared shrimps. Chill.
- Toss with the combined dressing just before serving.
- Top with fried wanton strips or croutons and hard boiled egg wedges.
Notes
Cooking Tips:
Choose Fresh Juicy Shrimps
Fresh shrimp work best in making this dish. For an excellent taste, make sure to use shrimp that are firm to the touch and have a little sweet, ocean-like smell to your nose. Fresh shrimp will ensure that your salad tastes naturally sweet with tender juicy texture.Prepare Pomelo Properly for Best Results
Avoid bitterness by being gently careful in peeling off the thick pomelo skin and separating the pulp from its membranes. Separate the segments using your fingers, pulling them apart gently so that you do not crush them. And so, you'll be having the intact juicy pieces adding citrusy sweetness that bursts as you take your salad.Balance Flavors with Right Dressing
Make a light dressing to balance the sweet, tart, and savory flavors in the salad. Start with mayonnaise as the base, add touches of fish sauce and honey to finish, and top it off with a squeeze of lime for a little extra zing. Taste and adjust to ensure the dressing doesn't overpower the delicate flavors of the pomelo and shrimp.
