Salad of Young Ubod and Pomelos

Salad of Young Ubod and Pomelos

Honeyed-Patis Dressing Kinilaw of Shrimps

Ingredients

  • 1 kg ubod (hearts of palm), julienned
  • soaked in water with calamansi juice drain before use
  • 2 pcs jicama peeled, julienned
  • 2 pcs carrot peeled, julliened
  • 2 pcs red bell pepper seeded, julienned
  • 2 pcs green bell pepper seeded, julliened
  • 1 whole pink pomelo segments peeled and seeded
  • 1 recipe honeyed-patis dressing

Honeyed-Patis Dressing

  • 1/4 cup dayap or lemon juice
  • 2 tbsp patis fish sauce
  • 1/3 cup honey
  • 1/2 tbsp dayap zest grated
  • pinch white ground pepper

Shrimp Kinilaw:

  • 1 kg fresh white shrimps peeled, headless, and deveined
  • 1 cup cane vinegar
  • 2 pcs white onion minced
  • 2 pcs ginger approx 1 inch, peeled and minced
  • 1 bird’s eye chili chopped
  • juice from 10 pcs. calamansi
  • 2 tbsp fish sauce

Instructions

  1. In a bowl , marinate shrimps in vinegar for 2 minutes, squeeze shrimps lightly and discard vinegar. Strain the shrimps, then set aside.

  2. In a separate bowl, toss marinated shrimps in onion, ginger, and chili. Drizzle with calamansi juice. Season with fish sauce, if needed.

Recipe Notes

Serves 4 - 6

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