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Vietnamese Chicken, Shrimp, and Grapefruit Salad

Serves : 4 people
Preparation : 30 minutes
Cooking : 7 minutes

Ingredients

Instructions

  • Preparing the salad
    • Slice the chicken breast into strips along the grain, and place it in a steamer.
    • Cut the pork loin into strips and place it in the steamer.
    • Remove the heads from the shrimp and peel them. Cut them in half lengthwise, and place them in the steamer with the chicken and pork.
    • Steam the chicken, pork, and shrimp together for 7 minutes. Once they're done cooking, remove them from the steamer and set them aside in a bowl in the fridge for at least half an hour.
    • Meanwhile, wash the cucumber without peeling it, and slice it into thin strips using a mandoline if you have one.
      Cut the strips so that they measure about 5 cm by 2 cm.
      Place the cucumber strips in a large mixing bowl.
    • Peel and finely chop the onion, then add it to the mixing bowl.
    • Rinse and drain the bean sprouts and bamboo shoots. Add them to the salad bowl.
    • Peel the grapefruit and remove the pith.
      Cut the grapefruit into fairly thin slices and add them to the bowl.
  • Preparing the sauce
    • Pour the sesame and sunflower oil into a bowl or small mixing bowl.
    • In a small mortar or garlic press, crush the chili pepper along with the peeled and de-germed garlic. Add it to the oil in the bowl.
    • Pour the lemon juice into the bowl. Rinse and finely chop the mint leaves, then add them to the rest of the sauce.
    • Toast the sesame seeds for 2–3 minutes in a skillet. Remove them as soon as they start to give off a roasted aroma—they mustn’t burn!
      Add them to the sauce.
    • Toast the peanuts separately, then crush them coarsely with a mortar and pestle or in a food processor.
      Add them to the sauce.
  • Final assembly
    • Add the pork, chicken, and shrimp to the vegetables in the large mixing bowl.
    • Pour the salad dressing over the top and toss well. There you go—it's ready!