Measurements

• 1 large pomelo
• peeled and segmented; 200g shrimp
• peeled and deveined; 1/4 cup roasted peanuts
• roughly chopped; 1/4 cup shredded coconut
• toasted; 3 tbsp lime juice; 2 tbsp fish sauce; 1 tbsp palm sugar; 2 shallots
• thinly sliced; 2 cloves garlic
• minced; 1 red chili
• thinly sliced; 1/4 cup mint leaves; 1/4 cup cilantro leaves; 1 head of lettuce
• leaves separated

Preparation Method

• 1. Boil shrimp in salted water until pink and cooked through, about 3 minutes. Drain and set aside.
• 2. In a small bowl, mix lime juice, fish sauce, and palm sugar until sugar dissolves.
• 3. In a large bowl, combine pomelo segments, cooked shrimp, roasted peanuts, toasted coconut, shallots, garlic, and red chili.
• 4. Pour the lime juice mixture over the salad and toss gently to combine.
• 5. Add mint and cilantro leaves, and toss again.
• 6. Serve the salad on a bed of lettuce leaves.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.