Ingredients Jump to Instructions ↓

  1. 4 16 -20 1 1 1 1 30 ml 1/2 60 ml 1 tablespoon 1 small bunch 1 small bunch For the marinade

  2. 30 ml 30 ml 15 ml 1 1 clove

  3. 10 ml Raw tiger shrimps, peeled and de-veined Small cucumber, peeled and cut into matchsticks Pomelo, separated into segments and cut into bite-size pieces Carrot, peeled and cut into matchsticks Green Serrano chili, seeded and finely sliced Roasted peanuts, roughly chopped Lime, juiced Nuoc cham Vegetable oil, for gridding Fresh basil, stalks removed, leaves torn Coriander (cilantro) stalks removed, leaves chopped Nuoc mam Soy sauce Groundnut (peanut) oil Shallot, finely chopped Garlic, crushed Raw can sugar

Instructions Jump to Ingredients ↑

  1. : 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 well. 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.


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