INGREDIENTS:
- 1 NaN Poached Shrimp
- 180 g Medium shrimp, peeled, deveined
- 1 L Water
- 1/4 tsp UFC Iodized Salt
- 1 NaN Sauce
- 15 g Chili paste, roasted
- 30 mL UFC Fresh Selections Coconut milk
- 10 mL Jufran Thai Fish sauce
- 16 g Palm sugar
- 15 mL Lime juice
- 5 mL Tamarind juice
- 1 NaN Salad
- 300 g Pomelo meat, medium to small chunks
- 180 g Medium shrimp, poached, cut into ½ inch rounds
- 6 g Desiccated coconut, toasted, half for garnish
- 12 g Shallots, finely julienned, fried, half for garnish
- 9 g Garlic, finely sliced, fried, half for garnish
- 2 g Red chili, seeded, finely sliced (1 pc),half for garnish
- 1 g Kaffir lime leaves, fine julienned (2 pcs),half for garnish
PROCEDURE:
1. In a sauce pan, pour water and add salt. Boil over high heat. Once boiling, turn off heat.
2. Add the shrimp then cover with lid. Let the shrimp sit for 3 minutes or until opaque and pink. Once cooked, immediately place shrimp in an ice bath (1 cup ice:1 cup water).
3. In a medium-sized bowl, add all sauce ingredients and mix until well-combined.
4. In the same bowl, add pomelo meat, poached shrimp and half portions of desiccated coconut, shallots, garlic, chili, and kaffir lime leaves. Mix until well-coated.
5. Transfer to a serving plate and garnish with the remaining ingredients.
