1 pomelo, or pink grapefruit peeled and segmented (see note below)
1 T oil
½ lb. large fresh shrimp, peeled and deveined
1 cucumber, peeled, halved, deseeded and finely sliced
1 green bell pepper cut into thin strips
1 small bunch mint leaves
1 small bunch Thai basil leaves
2 stalks lemon grass, ted inner part of the bottom third only, sliced finely (you can substitute a bit of ginger
ground finely in a mortar and mixed with lemon zest)
2 cups bean sprouts
Juice of 1 lime
2 T fish sauce (Tiparos Brand Fish Sauce can often be found in the Asian section of the grocery store)
1 tsp sugar
Break the fruit segments into rough pieces. Heat the oil in a skillet over medium heat and fry the shrimp
until golden. Combine the pomelo, cooked shrimp, vegetables and herbs in a bowl and mix together.
Combine the limejuice, fish sauce and sugar in a small bowl and mix until the sugar is dissolved. Pour the
limejuice mixture over the salad, toss and serve.
Note: To peel a pomelo, cut the rind into seven equal sections by slicing through it vertically with a sharp
knife, being careful not to cut into the inner segments. Starting from the top of the cut, carefully peel away the rind to expose the segments. You will now have a citrus-‐like pomelo fully exposed like a peeled
grapefruit. Remove the citrus membrane and separate the segments.
Notes and Instructions