Shrimp and Fruit Salad for the Dragons

  • images/show_26_shrimp_and_fruit_salad_for_the_dragons.jpg

Makes 4 servings

  • 12 medium-sized cooked shrimp, peeled
  • 2 teaspoons fish sauce
  • Dash black pepper
  • 1 tablespoon cooking oil


  • 2 tablespoons lime juice
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 5 mint leaves, chiffonade
  • 4 sprigs cilantro, chopped
  • 4 basil leaves, chiffonade
  • 1 bird's eye chili, thinly sliced*
  • 1 cup diced ripe mango
  • 1 cup diced dragon fruit
  • 1 cup diced pineapple
  • 1 cup sliced strawberries
  • 1/2 red onion, thinly sliced

  • 1/2 lime
  • 1/4 cup roasted pistachio nuts, chopped


  1. In a medium bowl, combine shrimp, fish sauce and pepper; let stand for 30 minutes.
  2. To make fruit salad: In a large bowl, whisk together lime juice, soy sauce, rice vinegar, mint, cilantro, basil and chili. Add mango, dragon fruit, pineapple, strawberries and onion; toss to mix well.
  3. Transfer fruit salad to a serving plate; arrange shrimp on top. Squeeze an extra bit of lime on shrimp and garnish with pistachio nuts. Serve chilled.

To "chiffonade" leafy herbs, take a few leaves and stack them up. Roll into a tight cigar roll, then slice crosswise to make very thin slivers.

*If your family is not used to very spicy food, start with 1/4 of a chili, or use jalapeno instead of bird's eye chili.