Grilled Shrimp Salad with Peanuts and Pomelo Recipe
This refreshing and fragrant salad is
typical of the salad of central and southern Vietnam, where fruit,
vegetables, meat, fish and shellfish are all tossed together in one dish.
It makes a great addition to a barbecue: simply thread the shrimps on the
skewers to cook them or alternatively, cook the shrimps as they are on a
For the marinade
Raw tiger shrimps, peeled and de-veined
Small cucumber, peeled and cut into matchsticks
Pomelo, separated into segments and cut into bite-size pieces
In a wide bowl, combine all the marinade
ingredients. Add the shrimps, making sure they are coated, and set aside
for 30 minutes.
Sprinkle the cucumber matchsticks with
salt and leave for 15 minutes. Rinse and drain the cucumber and mix in a
large bowl with the pomelo, carrot, chili and peanuts.
Add the lime juice and nuoc cham and toss
To barbecue, thread the marinated shrimps
on to wooden skewers that have been soaked in water for 30 minutes.
Cook on a prepared barbecue for 2-3
minutes, turning them over from time to time.
To griddle, wipe a hot griddle with a
little oil, and cook the shrimps on both sides until they turn opaque.
Once cooked, toss the shrimps into the
salad with the herbs and serve.
Larger and sweeter than grapefruits,
yellow pomelos are piled high on stalls in the coastal regions, where
people often peel them on a hot day to make an impromptu salad with a
little salt and a few herbs. They are available in many Asian markets
and stores but, if you can't find them, use a sweet, pink grapefruit
instead. The zesty, refreshing flavor of the fruit makes this a lovely