Skill level

Average: 3.7 (23 votes)


  • 1 large pink pomelo or 2 small pink pomelos
  • 200 g mud crab meat
  • 50 g dried shrimp (soaked in water for 1 hour, then drained)
  • 2 tbsp vegetable oil
  • 1 garlic clove, finely diced
  • 5 mint leaves, sliced
  • 5 perilla leaves, sliced
  • 5 Vietnamese mint leaves, sliced
  • 5 Asian basil, sliced
  • 1 tbsp fried red Asian shallot
  • ½ tbsp fried garlic chip
  • 1 chilli, sliced
  • 3 tbsp dipping fish sauce (get the dipping fish sauce recipe here)

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.


Add vegetable oil to a hot fry pan then add garlic and cook until fragrant.
Add dried shrimp and stir fry for 3 minutes or until crispy and golden brown. Remove from pan and allow to cool.

Peel and segment the pomelo, break into bite sized pieces then place in a large mixing bowl. Add crab meat, dried shrimp, sliced herbs, fried red shallots, fried garlic and dipping fish sauce. Combine and mix well.

Transfer to a dish and garnish with peanuts and chilli.



• Pomelo can be substituted with grapefruit.
• Mud crab can be substituted with blue swimmer or spanner crab.