Pomelo bowls

Written by on in Non-veg, Recipe, Vegan, Vegetarian

Actually, these are rice bowls with lots of interesting things scattered on them, but “Pomelo Bowl” sounded cool.

I first had a variation of one of these at Regenzeit in Nuremberg (definitely worth a visit if you are passing). This is my take.

You can basically top the rice bowls with whatever you like, but I am going to advocate for including Pomelo.

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Pomelo bowls

A refreshing, Thai-inspired rice dish. Recipe makes enough for one but it is very scalable and you will have a lot of pomelo. 

Course Main Course
Cuisine Thai
Keyword Pomelo
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 1
Author lucyfedia

Ingredients

  • 1 pomelo
  • 1 Handful bean sprouts
  • A few thinly sliced carrot sticks
  • A few thinly sliced cucumber sticks
  • 1 tbsp unsalted peanuts
  • 1 Bunch fresh mint
  • 1 bowl rice I used basmati - but you can use whichever style floats your boat.

For the sauce

  • 1 tsp light soy sauce
  • 2 limes
  • 0.5 tbsp brown sugar
  • 0.5 fresh red chili

For vegetarian/vegan version

  • 80 grams firm tofu

For non-vegetarian version

  • 80 grams chicken (leftover is fine)

Instructions

  1. (If using tofu) Slice tofu into 1cm slices. Place tofu on a few sheets of kitchen paper. Place more kitchen paper on top, then put a plate / board on top. Add a heavy weight and press for 20 mins to an hour. See this handy guide to how to prepare tofu if you are new to it (like I was). 

  2. Cook your rice. 

  3. Peel your pomelo and break into bitesize chunks. See this video for tips on peeling your pomelo. 

  4. [Vegetarian version only] Slice tofu into small cubes (about 2cm x 2cm). Heat a couple of tbsp of vegetable oil in a pan until it is scorching hot. Salt the tofu and fry it fast for 2-3 minutes until lightly browned on each side.

  5. [Meat version only] Cook and shred your chicken. 

  6. Toast peanuts in a dry, hot pan. Bash with a pestle and mortar to get peanut chunks (don't bash too much or you will have powder. 

  7. Make your sauce by slicing the chili into rings, then mixing with the soy sauce, lime and sugar and stirring until the sugar dissolves. 

  8. Assemble the bowl with the rice at the base, then all of the toppings (leaving the crushed peanuts and mint until last. Pour over the sauce (I recommend dousing the pomelo with it as it holds the flavour nicely.