Pomelo Salad with Shrimp

Peel the pomelo, completely remove the white pith, and tear the flesh into bite-sized pieces. Peel the carrot and cut it into fine julienne strips. Place mung bean sprouts, chopped cilantro, and Thai basil in a large bowl.

Sear the shrimp in a pan with a little oil, half of the garlic, ginger, and half of the chili. Season with a teaspoon of fish sauce and a pinch of pepper. Set aside. Set aside.

For the dressing, whisk the remaining fish sauce (4 tbsp), lime juice, cane sugar, the remaining garlic, and the remaining chili in a small bowl until the sugar has dissolved. Mix the salad well in the bowl and pour the dressing over it.