Pummelo And Shrimp Salad

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Michael Ruhlman
Nutrition per serving    (USDA % daily values)
CAL
301
FAT
30%
CHOL
47%
SOD
58%

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Ingredients for 4 servings

1/4 pound Lean pork, such as loin or leg, one piece, about 1 inch (2.5 cm.) thick and 3 inches (7.5 cm.) long

1/4 pound Small shrimp, deveined with shell still on

2 Tablespoons. Granulated sugar

1/4 teaspoon Kosher salt

1 Tablespoon Fish sauce

1 large Pummelo or 2 large grapefruits

1/2 cup Very fine julienne carrots, 1/16-inch (.1 cm.) thickness, about 2 inches long (5 cm.)

1/2 cup Mint leaves, sliced about 1/4 inch (0.6 cm.) thick

1/4 cup Cilantro, roughly chopped (leaves and stems)

2 Long red chilies, cut into thin rings or fine julienne 1/8 inch (0.3 cm.) thick

1/4 cup Peanuts, roasted in dry pan, roughly chopped

12 to 24 pieces Shrimp chips deep-fried (optional)

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