Thai Pomelo and Shrimp Salad | RICARDO

Ingredients

• 1 lime, zest finely grated
• 2 tbsp (30 ml) lime juice
• 2 tbsp (30 ml) vegetable oil
• 2 tbsp (30 ml) fish sauce
• 2 tbsp (30 ml) maple syrup
• ½ bird’s eye chili pepper, seeded or not, and thinly sliced
• 12 large shrimp (16-20), shelled with tails intact
• 1 pomelo
• 1 ½ cups (130 g) red cabbage, thinly sliced on a mandoline
• 1 green onion, thinly sliced
• ¼ cup (40 g) roasted peanuts, chopped
• ¼ cup (15 g) store-bought fried onions
• Thai basil leaves, to taste