Shrimps, bean sprouts and watermelon salad
A light salad bursting with fruity flavors and the surprising tang and umami of Vietnamese mixed fish sauce.
Servings 5 people
Ingredients
- 20 medium shrimps peeled and deveined
- salt
- pepper
- 6 cups seedless watermelon cubes
- 1 cup mandarin orange segments available in jars and cans
- 4 generous handfuls mung bean sprouts rinsed and drained well
- 1 small head Romaine lettuce torn into bite-zise pieces, rinsed and passed through the salad spinner
- 1 cup cubed feta
Dressing
- 2 tablespoons fish sauce
- 2 tablespoons calamansi juice or lime or lemon juice
- 2 tablespoons white sugar
- 1 teaspoon chopped garlic
- 1 teaspoon chopped chilies (optional)
Instructions
Cook the shrimps
- In a frying pan, boil enough water to reach a depth of one inch. Sprinkle with salt and pepper.
- Spread the shrimps in the boiling water and cook for two to two and a half minutes per side.
- Scoop out the shrimps and dry on a bed of paper towels. Cool.
Toss the salad
- In a large mixing bowl, toss together the watermelon cubes, mandarin orange segments, bean sprouts, lettuce and feta.
- Add the shrimps. Toss to distribute.
- Drizzle in the dressing and toss a few more times.
- Serve immediately.
