Thai salad with shrimps and grapefruit
2 servings
15 minutes
Thai salad with shrimp and grapefruit embodies the freshness and balance of flavors characteristic of Thai cuisine. The bright acidity of grapefruit harmonizes with the tenderness of shrimp, while the spicy notes of garlic, chili, and lemongrass add exotic touches to the composition. This salad not only delights the palate but also refreshes, making it an ideal dish for warm days. Fish and soy sauces give it depth, while lime and cane sugar add a subtle sweet-sour edge. Historically, Thai cuisine is renowned for balancing spiciness, acidity, sweetness, and umami; this salad is a perfect example of such mastery. It can be served as a light appetizer or as a standalone dish accompanied by crispy rice chips or chilled white wine.
1
Separate the grapefruit segments and remove the membranes.
- Red grapefruits: 0.5 piece
2
Crush and chop the lemongrass coarsely.
- Lemongrass: 15 g
3
Clean, crush, and finely chop the garlic, mash it into a paste; cut and finely chop 2 thin slices of chili pepper and mix with the garlic.
- Garlic: 1 clove
- Chili pepper: 1 g
4
Add fish and soy sauce, sugar, zest of 0.5 lime, juice of 1/4 lime, and lemongrass to the garlic paste, and mix thoroughly.
- Soy sauce: 10 ml
- Fish sauce: 25 ml
- Cane sugar: 5 g
- Lime: 1 piece
- Lime: 1 piece
- Lemongrass: 15 g
5
Boil the shrimp in boiling water for 2 minutes.
- Peeled shrimp: 10 pieces
6
Cut the cucumber into large cubes; squeeze and remove the lemongrass from the sauce.
- Cucumbers: 140 g
- Lemongrass: 15 g
7
Place grapefruit and shrimp on the cucumber, drizzle with sauce, sprinkle with chopped cilantro, and serve.
- Red grapefruits: 0.5 piece
- Peeled shrimp: 10 pieces
- Soy sauce: 10 ml
- Fresh cilantro (coriander): 6 g
