• Pomelo and crab salad (One World Kitchen)

It may take a while to peel the pomelo, but you can sometimes find pre-peeled segments at select Asian grocers. 






Skill level

Average: 5 (1 vote)


  • 450 g queen crab legs
  • Vegetable oil, for frying
  • 3 cloves garlic, thinly sliced
  • ½ shallot, thinly sliced
  • 1 yellow pomelo, peeled, flesh pulled from segments and broken into fine pieces
  • 1 large carrot, peeled and sliced into thin matchsticks (or spiralised)
  • ½ English cucumber, seeds removed, sliced into thin matchsticks (or spiralised)
  • ¼ cup roasted cashews, chopped
  • ¼ cup Thai basil leaves, chopped
  • ¼ cup mint, chopped
  • ¼ cup coriander, chopped
  • ½-¾ cup nuoc cham dipping sauce (see note).

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. To cook the crab legs, bring a large pot of lightly salted water to a boil. Add the crab legs and cook, uncovered, for 4 to 5 minutes. Set aside to cool, then crack and remove meat. 
  2. Heat 1 ½ inches (3.8 cm) vegetable oil in a deep saucepan until simmering. 

  4. Add garlic and shallots slices and fry until golden. Remove from the oil and set aside on paper-towel lined plate.

  6. Once crab has cooled, tear crab into fine strands and toss with pomelo flesh, carrots, cucumber, roasted cashews, Thai basil, mint, and cilantro. 

  8. Dress with nuoc cham dipping sauce, adjusting to taste. Toss to combine.

  10. Serve garnished with crispy shallots and garlic.


● Combine 1 tablespoon sugar, 2 tablespoons of fish sauce and 2 tablespoons of rice vinegar in a small heatproof bowl. Pour ½ cup hot water over top and stir until sugar has dissolved. Let cool. Meanwhile, add g1 minced garlic clove and 1 chopped Thai chilli to a bowl or mortar. Add 2 tablespoons of lime juice and use a pestle or fork to mash together. Add garlic mixture to fish sauce mixture and stir well to combine.