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Shrimps, bean sprouts and watermelon salad
It is imperative that you serve the salad immediately. The watermelon will start expelling its juice the moment it gets in contact with the citrus juice in the dressing. So, right after tossing everything together, serve at once.
Course
Salad
Cuisine
Asian Fusion
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
5
people
Author
Connie Veneracion
Ingredients
20
medium
shrimps
peeled and deveined
salt
pepper
6
cups
seedless watermelon cubes
1
cup
mandarin orange segments
(available in jars and cans)
4
generous handfuls
mung bean sprouts
rinsed and drained well
1
small head
Romaine lettuce
torn into bite-zise pieces, rinsed and passed through the salad spinner
1
cup
cubed feta
For the dressing
¼
cup
mixed fish sauce
Instructions
Cook the shrimps
In a frying pan, boil enough water to reach a depth of one inch. Sprinkle with salt and pepper.
Spread the shrimps in the boiling water and cook for two to two and a half minutes per side.
Scoop out the shrimps and dry on a bed of paper towels. Cool.
Toss the fruits and vegetables
In a large mixing bowl, toss together the watermelon cubes, mandarin orange segments, bean sprouts, lettuce and feta.
Add the shrimps. Toss to distribute.
Drizzle in the mixed fish sauce and toss a few more times.
Serve immediately.