Thai cuisine often features fruit-based savoury salads, such as the popular green mango salad. In Thailand, this salad would be made with pummelo; you can substitute one for the grapefruits, if you like.
Ingredients
- 2 shallots
- 1/3 cup (75 mL) peanut or vegetable oil
- 6 slices fresh gingerroot
- 1 lb (500 g) extra-large shrimp, peeled and deveined
- 2 large grapefruits
- 1 head Boston or leaf lettuce
- 3 tbsp (45 mL) chopped roasted peanuts
- Dressing:
- 1/4 cup (60 mL) chopped fresh coriander
- 1/4 cup (60 mL) chopped fresh mint or basil
- 1/2 tsp (2 mL) grated lime rind
- 3 tbsp (45 mL) lime juice
- 4 tsp (20 mL) fish sauce
- 1 to 3 hot peppers, minced
- 1 tsp (5 mL) grated fresh gingerroot
- 1/2 tsp (2 mL) light brown sugar
Steps
- Slice shallots into thin rings. In small skillet, heat oil over medium-high heat; fry shallots, stirring often, until golden, about 8 minutes. Using sieve, strain into heatproof bowl. Let cool; set shallots and 2 tsp (10 mL) of the oil aside separately.
- In saucepan, bring 8 cups (2 L) salted water and ginger to boil over high heat; add shrimp and cook just until opaque, about 1-1/2 minutes. Drain; let cool.
- Cut rind and pith from grapefruits. Over bowl, cut out segments, reserving 2 tbsp (30 mL) juice. Divide lettuce leaves among 6 salad plates. Arrange grapefruit segments over top.
- Dressing: In large bowl, combine coriander, mint, lime rind and juice, fish sauce, reserved grapefruit juice and shallot oil, hot peppers, ginger and sugar. (Make-ahead: Refrigerate for up to 4 hours.)
- Toss shrimp with dressing; arrange over grapefruit. Sprinkle with shallots and peanuts.
- Tip: Halve shrimps lengthwise; they will cook into attractive curlicues.
