Shrimp and Fruit Salad for the Dragon
Shrimp and Fruit Salad for the Dragon
Savour this quick and easy appetizer recipe from Martin Yan's Taste of Vietnam.
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 15 minutes
  • Yield 4 servings
  • Fruit Salad:
  • 2 tablespoons Lime juice
  • 1 teaspoon Soy sauce
  • 1 teaspoon Rice vinegar
  • 5 Mint leaves, chiffonade
  • 4 sprigs Cilantro, chopped
  • 4 Basil leaves, chiffonade
  • 1 Bird’s eye Chilli, thinly sliced
  • 1 cup diced ripe Mango
  • 1 cup diced Dragon fruit
  • 1 cup diced Pineapple
  • 1 cup sliced Strawberries
  • ½ Red onion, thinly sliced
  • ½ Lime
  • ¼ cup roasted Pistachios, chopped
  1. Combine shrimp, fish sauce and pepper in a medium bowl. Set aside for 30 minutes.
  2. To make fruit salad: In a large bowl, whisk together lime juice, soy sauce, rice vinegar, mint, cilantro, basil and Chilli. Add mango, dragon fruit, pineapple, strawberries and onion; toss to mix well.
  3. Transfer fruit salad to a serving plate; arrange shrimp on top. Squeeze an extra bit of lime on top of shrimp. Garnish with pistachios. Serve chilled.
  1. Note:
  2. To “chiffonade” leafy herbs, take a few leaves and stack them up. Roll into a tight cigar roll, then slice crosswise to make very thin slivers.
  3. To make this dish less spicy, start with ¼ Chilli, or use ¼
  4. jalapeno Chilli instead of birds-eye Chilli.

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