Pamelo And Grilled Shrimp Salad

This salad is simply delicious! The lightly sweet and sourness of the pamelo really compliments well for the grilled shrimps. I have omitted the Asian Basil leaves and replaced them with cilantro leaves.

Recipe adapted from Pleasures Of The Vietnamese Table by Mai Pham

Pamelo And Grilled Shrimp Salad

Ingredients

16 medium Shrimps, peeled and deveined

1 tsp Shallots, minced

1 tsp Fish sauce

1 tsp Soy Sauce

1/2 tsp Sugar

2 Tbsp Vegetable Oil

4 (8 inch) Bamboo Skewers, soaked in hot water for 30 minutes and drained

1/3 cup Matchstick Carrot Strips, soaked in ice water for 30 minutes and drained

1/3 cup Matchstick Cucumber Strips, soaked in ice water for 30 minutes and drained

1 cup Pamelo Segments, separated into bite sized pieces

1/4 cup Vietnamese Dipping Sauce

20 Asian Basil Leaves, coarsely chopped

1 Tbsp Cilantro, Chopped

1 Thai Bird-Eye Chili, chopped

2 Tbsp Roasted Peanuts, chopped

Method

Combine the shrimp, shallot, fish sauce, soy sauce, sugar and oil in a bowl. Set aside to marinate for 20 minutes.

Thread 4 shrimps on each skewer. Grill or broil until the shrimp until just done, about 2 to 3 minutes. Set aside. (I grilled mine;) )

Place the carrots, cucumbers, pamelo, dipping sauce, basil, cilantro, chili and peanuts in a large bowl and toss gently. Transfer to a serving plate and serve with the grilled shrimps.

Note: Dipping Sauce Recipe

Mix 3 chopped Thai bird-eye chilies, garlic, 3 Tbsp sugar, 2/3 cup water, 1 1/2 Tbsp lime juice, and 5 Tbsp Fish Sauce