Prepare the mint sauce. To do this, place all the ingredients in a blender bowl and whisk.
Prepare the salad dressing by mixing all the ingredients.
Peel the pomelo and use your hands to disassemble into "seeds". Divide 180g (90g per serving), add cilantro, mint and basil leaves. Drizzle with salad dressing and arrange on two plates.
Dilute the starch with water to the state of a liquid slurry. Dip shrimp and deep fry. Heat the mint sauce in a frying pan and heat the shrimp in it.
Arrange the shrimp on top of the salad and serve immediately.