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Shrimps, Mung Bean Sprouts and Watermelon Salad

Recipe by Connie Veneracion
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.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Cuisine Asian Fusion
Servings 5 people
Shrimp and Watermelon Salad with Vietnamese Mixed Fish Sauce
Print Recipe

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

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.
Keyword Salad