Pomelo Salad with Shrimp

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

For the dressing, thoroughly mix 4 tbsp fish sauce, 4 tbsp lime juice, 4 tbsp brown cane sugar, one finely chopped garlic clove, and half a finely chopped chili pepper in a small bowl until the sugar has dissolved. Set aside.

Briefly sear the shrimp in a pan with a little oil, the second finely chopped garlic clove, the finely chopped ginger, and the remaining half chili pepper. Season with a teaspoon of fish sauce and a pinch of pepper. Set aside.