Shrimp and pomelo salad with coriander sauce

23 April 2018

A few months ago we took part in a project with the website Youmiam and the asian products brand Suziwann. We were invited to imagine a Chinese New Year recipe that would use some of the brand’s products like coconut milks or noodles. We went for a light and refreshing salad with shrimps and pomelo. All accompanied by a coriander and coconut milk sauce for an explosion of flavors.

The recipe has been already available for some time on our account on Youmiam but we also wanted to share it here with our usual animated gifs.

 

Ingredients (for two) :
  • 1 Bunch of fresh coriander
  • 20cl Coconut milk
  • 1 Lime
  • 1Tbsp Rice vinegar
  • 200g Rice noodles
  • 10 Shrimps (medium)
  • 2Tbsp Soy sauce
  • 10 Minth leaves
  • A handful of roasted peanuts
  • 1 Pomelo (or grapefruit)

 

Mix the coriander with the coconut milk, the lime juice and the rice vinegar.

 

 

Heat about half a liter of water. Boil then remove from the heat.

 

Place the noodles in the hot water. Wait a few minutes for the noodles to be tender then pour them into a colander.

 

 

Peel the shrimps, cut along the back and pul the goops out.

 

Let the shrimp marinate with the soy sauce and the mint leaves for a few minutes.

 

 

Fry the shrimps very quickly in a pan (1 minute max).

 

On each plate, place half of the noodles like a small nest and add half of the shrimps, some fresh herbs, some pink peppercorns and roasted peanuts.

 

Cut pomelo or grapefruit wedges and arrange them around the plates.

 

Add a drizzle of coriander sauce on the shrimp and pomelo salad and enjoy!

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