Entrée: Thailand – Kham Phak Kat Chiu Som-O Taengkwa Phrom Goong Takrai (Pomelo-Cucumber Gem Lettuce with Lemongrass Shrimp)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 min

Additional 10 min

Total 25 min

Ingredients

12 small gem or butter lettuce leaves
8 oz / 225 g small shrimp, peeled and deveined
1 stalk lemongrass (tender inner part), finely minced (or 1 tbsp lemongrass paste)
1 clove garlic, minced
1 tsp grated fresh ginger
1 tsp fish sauce (for shrimp)
1 tsp neutral oil
Pinch of white pepper
1 cup (150 g) pomelo or ruby grapefruit segments, chopped
1 small cucumber, seeded and finely diced
1 small shallot, thinly sliced
1–2 Thai bird’s eye chiles, thinly sliced (optional)
2 tbsp toasted unsweetened coconut flakes
2 tbsp fresh mint, chopped
2 tbsp fresh cilantro, chopped
1 tbsp Thai basil, torn (optional)
2 tbsp (30 ml) fresh lime juice (for dressing)
1 tbsp tamarind concentrate (for dressing)
1 tsp palm sugar or brown sugar (for dressing)
1 tsp fish sauce (for dressing)
Lime wedges, for serving

Instructions

In a bowl, combine shrimp with lemongrass, garlic, ginger, 1 tsp fish sauce, oil, and white pepper. Toss and marinate 10 minutes.
Heat a skillet over medium-high. Sear shrimp 1–2 minutes per side until opaque. Transfer to a plate to cool, then chop into bite-size pieces.
Whisk the dressing: lime juice, tamarind concentrate, sugar, and 1 tsp fish sauce until dissolved.
In a mixing bowl, combine pomelo, cucumber, shallot, chiles (if using), coconut flakes, mint, cilantro, and Thai basil. Toss with half the dressing.
Fold in the chopped shrimp. Taste and adjust with more lime or fish sauce as needed; it should be bright and zesty.
Arrange lettuce leaves on a platter. Spoon the mixture into each leaf and drizzle with a little of the remaining dressing.
Serve immediately with lime wedges. The crisp, citrusy bites balance the rich, savory Thai peanut sauce of the entrée.