09/10/2026
酸甜開胃、爽口又有層次！今次整一個加料版越式鮮蝦沙律🦐🥑
Sweet, tangy and refreshing—here’s my loaded Vietnamese-inspired shrimp salad!
牛油果的幼滑、番茄的清甜，加上柚子的微酸多汁，配埋爽脆蔬菜、鮮蝦同花生，色彩豐富又啱香港暖天氣享用😋 Creamy avocado, sweet tomato and juicy pomelo add extra colour and texture to the crunchy vegetables, shrimp and peanuts.
越式牛油果柚子鮮蝦沙律
Avocado & Pomelo Vietnamese-Inspired Shrimp Salad
材料 Ingredients:（2人份 / Serves 2）
蝦10隻 10 large shrimp, 牛油生菜 (份量隨你喜好) butter lettuce (portion up to your taste preference) , 牛油果1個 1 avocado, 番茄2個 (細隻爽口) 2 tomatos (small and crunchy) , 柚子肉1杯 1 cup pomelo pulp, 芫荽蒜頭 (份量隨你喜好) coriander garlic cloves (portion up to your taste preference)
醬汁 Dressing:
青檸汁1個 Juice of 1 lime、黑糖3湯匙3 tbsp black sugar、越南魚露1½湯匙 1½ tbsp Vietnamese fish sauce
做法 Method:
1⃣ 大蝦去腸，放入微滾鹽水煮2–3分鐘；轉粉紅及熟透後撈起，去殼並打直切半。Devein the shrimp and simmer in lightly salted water for 2–3 minutes. Once pink and cooked through, drain, peel and halve lengthwise.
2⃣ 蒜頭切碎，番茄切片，蘋果切絲。Minced the garlic cloves, cutting tomato wedges, then julienne the apple.
3⃣ 將青檸汁、砂糖及魚露拌勻至糖完全溶解。Mix the lime juice, sugar and fish sauce until the sugar dissolves.
4⃣ 先將所有準備好嘅食材輕輕拌勻，再加入適量醬汁，薄薄掛汁就夠。Toss the ingredients gently, then add just enough dressing for a light coating.
5⃣ 最後加入鮮蝦、牛油果粒及柚子肉，輕輕拌勻，咁啱屋企有一包蝦乾花生，咁就做少一重功夫，直接灑沙律上面，即整即食！
Fold in the shrimp, diced avocado and pomelo at the end. Sprinkle with peanuts and serve immediately.
💡 小貼士 Tips
牛油果和柚子最後先加入，就唔容易變蓉，亦可以保持賣相。
Add the avocado and pomelo last to help them hold their shape.
真係好耐好耐冇同大家分享，希望大廚有嚟緊多啲時間同大家分享多啲啦 Its been really lengthy haven‘t share with everyone here......Hope chef jLo can share more later la......👨🏻🍳🥹
呢一個沙律，你又仲諗到啲乜嘢食材加入去呢？留言話我知！
What else can you think of adding to this salad? Tell me below!
#越式鮮蝦沙律 #牛油果 #柚子
