Pomelo, Dmitry Shurshakov, Salad with shrimp, We're not going anywhere, Salad with radish, Salad with citrus, Recipes from the chef, Salads

Salad with pomelo and shrimps

Ingredients

Servings 2
  • 160 g pomelo
  • 100 g tomatoes
  • 40 g prepared hot sauce
  • 1 green onion feather
  • 120 g boiled tiger prawns
  • 60 g shrimp marinade
  • 34 g (2 tablespoons) of coconut milk
  • 8 g red onion
  • 4 g chili pepper
  • 4 g green cilantro
  • 2 g of salt
  • 2 g sugar
  • 8 g lemon juice
  • 2 tsp freshly squeezed pomegranate juice
  • 20 g colored radish
  • 4 g green cilantro
  • 4 g roasted sesame
  • 12 g French fries

Cooking

Step 1

Prepare the shrimp marinade. To do this, mix coconut milk with chili pepper, finely chopped onion, cilantro and lemon juice. Salt and add sugar. Marinate the shrimp for 15 minutes.

Step 2

Shrimp, tomato and peeled pomelo cut into equal cubes. Add finely chopped green onions, season with hot sauce and mix everything well.

Step 3

Put the salad on a plate, garnish with thin slices of colored radish, cilantro leaves, pour over with pomegranate juice, sprinkle with sesame seeds and put onion fries on top.

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