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Home >> SALAD Recipes

WATERMELON SHRIMPS SALAD









INGREDIENTS :

12 shrimps, 30g boneless Burmese salted fish, 1/4 watermelon, 1 pomelo (small),
13g ginger, 1 stalk of spring onion, 1 stalk of basil, 3 shallots, 1T roasted peanuts, 2 limes, 2 cups of oil, 2/3 tsp salt.


SEASONINGS:
(1) 2T fish gravy, 4T gula melaka syrup.
(2)
1T Burmese fried dry shrimps, 1T coconut flakes.

PREPARATION :

1. Pre-heat an oven to 220 degree celsius.
2. Soak shrimps into water with 1/3 tsp salt for 30 minutes.
3. Wipe-clean watermelon with the damp kitchen paper; Cut into slices; Discard any seeds; Carefully slice off the flesh and cut into dices (reserve for later use); Peel off and discard the green skin; Cut the remaining rind into shreds and add to a big bowl; Add 1/3 tsp salt; Stir to mix well; Set it aside for 30 minutes.
4. Peel, rinse and cut ginger into slices.
5. Rinse basil and drain; Discard the stems.
6. Cut off any roots of spring onion; Rinse and drain; Cut into sections.
7. Peel, rinse, drain and cut shallots into shreds.
8. Pour 2 cups of oil into a wok; Bring to the boil over a high heat; Turn to a low heat; Add the shallot shreds in a frying ladle and put it into the boiling oil; Turn to a high heat; Deep-fry over a high heat till brown and crispy; Remove and drain; Turn off the heat.
9. Lift the shrimps up from the step 2; Rinse and drain.
10. Wipe-clean boneless Burmese salted fish with the damp kitchen paper; Tear the salted fish into small pieces and arrange in a non-stick baking pan; Put the pan with the salted fish in the oven and bake for 10 minutes; Remove immediately.
11. Fill a pot with water; Bring to the boil over a high heat; Add the ginger and the spring onion; Bring to the boil over a high heat again; Add the shrimps; Cook over a high heat till done; Remove immediately and rinse in the icy water till cool; Drain; Turn off the heat.
12. Rinse limes and drain; Cut into halves; Juice.
13. Shell the shrimps from the step 11; Slit twice at the back and remove veins.
14. Add seasoning (1) into a non-stick sauce pan; Add 3T lime juice; Stir over a medium heat till well mixed; Turn off the heat.
15. Slightly crush roasted peanuts.
16. Peel pomelo; Discard any seeds; Cut into pieces.
17. Squeeze off any excess water of the watermelon rind from the step 3; Arrange in a mixing bowl; Add the pomelo and the watermelon dices; Add the seasoning (1) from the step 14; Stir to mix well; Add the shrimps; Toss briefly; Arrange in a serving plate; Sprinkle with seasoning (2), the roasted peanuts and the fried shallots; Garnish with the basil leaves.


 

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