Shrimp and Pomelo Sotanghon Salad Recipe

Make the dressing: Purée all ingredients in a blender until lemongrass and kaffir lime leaves are minced. Strain using a fine sieve. Adjust seasoning to taste.

Boil 4 cups water. Add 2 teaspoons salt. Cook shrimp for about 1 minute or until half-cooked. Transfer to a bowl.

Toss shrimp in 3 tablespoons dressing, just enough to coat. (The shrimp will continue to cook in the acid of the dressing.) 

Toast coconut on a dry pan until golden brown. Set aside. 

In the same pan, heat vegetable oil. Cook onions until golden brown. Set aside.

Soak sotanghon in hot water for about 15 minutes or until cooked. Drain well.

Toss sotanghon, pomelo,  and chilies together. Drizzle  with enough dressing to  coat noodles.

Sprinkle with toasted coconut, peanuts, fried onions, and green onions. Top with shrimp and drizzle with more dressing, if needed. Garnish with cilantro and minced kaffir lime leaf.