Fat loss and slimming dish [Thai yuzu shrimp salad], it is delicious when you mix it!

This Thai pomelo shrimp salad is a regular at my table these days. The refreshing, crisp and sweet grapefruit with the burnt shrimp, the fine and dense coconut grains and crushed peanuts bring a rich taste layer, which is different from the blandness of ordinary salads, and it is really delicious and does not gain weight!

Ingredients

Redgrapefruit half

Shrimp 300 g

Mintleaves/lemonleaves/basilleaves 3-5 slices(optional)

Shallots 2 pieces

Red-skinnedpeanuts 2 tablespoons

shreddedcoconut 2 tablespoons

Salt 1 teaspoon

Cookingoil Appropriateamount

Sauce

Limejuice 2 tablespoons

Fishsauce 1.5 tablespoons

Coconut/castersugar 1.5 tablespoons

Garliccloves 2

Milletspicy 1-2 pieces(optional)

Thaisweetandchilisauce 1 teaspoon(optional)

coconutmilk/water 5 tablespoons

Cooking Instructions

Choose crisp and sweet red grapefruit, peel and flesh, and refrigerate for 10 minutes for better taste
Shred shallots, mint leaves/basil/lemon leaves, spicy millet and garlic cloves
Add 1 teaspoon of salt to 1 shredded shallot, marinate for 15 minutes, squeeze out the water and set aside
Put 2 tablespoons of red-skinned peanuts in a dry pan and stir-fry until fragrant, peel and crush
Add 1 teaspoon of salt and marinate for 15 minutes
Add 2 tablespoons of red-skinned peanuts in a dry pan and stir-fry until fragrant
Peel and crush
Continue to pour 2 tablespoons of shredded coconut into the pan and stir-fry over low heat until golden brown, taking care to turn it from time to time to avoid stir-frying
Add cooking oil to the milk pot and cover the bottom of the pot, boil until it is hot (130 degrees), add the shredded shallots to squeeze out the water, fry slowly over low heat, fry until golden, it takes about 4-5 minutes, pick up and use kitchen paper to absorb the oil
Leave a little shallot oil, add the marinated shrimp and fry on both sides until fragrant, remove from the pan and set aside
Add 5 tablespoons of coconut milk/water, 1.5 tablespoons of coconut sugar/caster sugar, 1.5 tablespoons of fish sauce, 1 teaspoon of Thai sweet and chili sauce, minced garlic and spicy millet to a small bowl and stir until the sugar melts, squeeze in 2 tablespoons of lime juice
In a large bowl, add the sautÃ©ed shrimp, chopped yuzu, shredded mint/basil/lemon leaves, shredded shallots and fried shallots, pour in the sauce and mix well
Sprinkle with chopped peanuts and shredded coconut after plating and you're done!