Calamansi Salad with Pork and Shrimp (Gỏi tắc tôm thịt) Recipe

 

Ingredients

Fish Sauce Mixture

2 Tbsp. Lime Juice

2 Soup Spoon Sugar

1 Tbsp. minced Garlic/Chili Pepper

2 Tbsp. Soup Spoon Fish Sauce

Calamansi Sauce Mixture

1 1/2 Tbsp. Calamansi Juice

1 Tbsp. Sugar

Prepare Pork

9 oz. Pork

Garlic Cloves

Salt

1 Tbsp. Olive Oil

Water

Prepare Shrimp

7 Shrimp

Water 

Garlic Cloves

Other

1 Large Shallot

1 Large Turnip

3 Large Carrot

Sugar

1/2 cup Crispy Fried Garlic

1/2 cup Crushed Peanuts

1 cup chopped Thai Basil/Vietnamese Mint

Blanch 9 oz. Pork. Rinse and place in a pot.  Fill some water, add in some Garlic Cloves and some Salt.  Boil until cooked, remove from pot.  Next, add in 1 Tbsp. Olive Oil into a pan.  Add in the boiled Pork.  Pan fry until golden.  Remove and cut into strips and set aside. 

Pour some water into a pot and add in some Garlic.  Add in 7 Shrimp.  Boil until cooked, remove and peel.  Set aside. 

Cut and peel 1 Large Turnip (about 13 oz.).  Peel or cut into thin strips and place in a large bowl. Do the same to 3 Large Carrot.  Add in 2 Tbsp. Sugar in each bowl.  Mix and set aside for 15 minutes.  Then rinse with water and set aside. 

Squeeze 2 Tbsp. Lime Juice in a small bowl.  Add in 2 Soup Spoon Sugar. Add in 1 Tbsp. minced Garlic/Chili Pepper and add in 2 Soup Spoon Fish Sauce.  Mix and set aside. 

Cut 1 Large Shallot into slices and set aside. 

Squeeze 1 1/2 Tbsp. Calamansi Juice into a small bowl.  Add in 1 Tbsp. Sugar, mix and set aside. 

In a large bowl, add in the Carrot and Turnip.  Add in Shrimp, Pork, 1/2 cup Crispy Fried Garlic, sliced Shallots, 1/2 cup Crushed Peanuts, 1 cup chopped Thai Basil/Vietnamese Mint, Calamansi mixture and Fish Sauce mixture.  Mix well. Serve and enjoy!