¾ to 1teaspoonchile garlic sauce,homemade or purchased (see Notes)
2 to 3tablespoonscoarsely grated carrot,use the largest hole on a box grater
½ to ¾cupthinly sliced red and/or green cabbage
⅓cupchopped or hand-torn mint leaves
¼cupchopped unsaltedroasted peanuts
2tablespoonsfried shallots or onions,purchased or homemade Crispy Caramelized Shallot (see Notes)
Instructions
Put the salt in a small saucepan and fill ⅔ with water. Bring to a boil and then add the shrimp. As soon as they've curled up, remove them with a slotted spoon and set aside to cool.
Cut the shrimp in the diagonal into large pieces that will blend well with the grapefruit and other ingredients. Set aside.
Peel the oroblanco, separate in half. Working on one segment at a time, use a paring knife to help you remove the skin to reveal the supreme. When done with the entire grapefruit, separate each supreme into its vesicles (they’ll come apart as singles or small clusters). Let your fingertips do the separation and allow the vesicles drop into a bowl as you work. Cover and refrigerate up to 4 hours, if not using right away.
For the dressing, combine fish sauce, lime juice, water, sugar, garlic and chile in a small bowl. Stir to dissolve the sugar.
Right before serving, add the shrimp, carrot, cabbage, mint, peanuts and fried onions (or shallot) to the grapefruit. Gently toss with your fingers. Add the dressing and gently combine. Taste and adjust the flavors, as needed. Transfer to a plate or shallow bowl, leaving any liquid behind and serve.
Notes
Vietnamese chili garlic sauce is better when it's made at home. Super easy with this recipe. Make the salad extra special with homemade crispy shallots. Here's an easy recipe. For options to buy fried shallots, check this article about Trader Joe's fried shallots.