Vietnamese Pomelo Salad with Shrimp

Peel the pomelo and pull the flesh into bite-sized pieces. Peel the carrot and cut it into fine julienne strips. Place mung bean sprouts, chopped coriander, and Thai basil in a large bowl and mix with the pomelo and carrots.

Sauté the shrimp in a pan with a little oil, half of the chopped garlic, ginger, and half of the chili until seared. Season with 1 tbsp fish sauce and a pinch of pepper. Set aside.

For the dressing, thoroughly mix the remaining fish sauce (4 tbsp), lime juice, brown sugar, the remaining chili, and the remaining garlic in a small bowl until the sugar has dissolved. Pour the dressing over the salad and mix everything carefully but thoroughly.