Ponkan Shrimp Salad

Devein the prawns by inserting a toothpick into the second segment from the tail and gently pulling out the black vein. Repeat for all prawns.

Bring a pot of water to a boil. Add salt to the boiling water.

Add the deveined prawns to the boiling water. Cook until they curl up and turn orange, indicating they are just cooked. Do not overcook to maintain tenderness.

Immediately remove the cooked prawns and transfer them into a bowl of ice water with ice cubes to stop the cooking process and ensure a firm, bouncy texture.

Once the prawns are cold (after about 2-3 minutes), peel off the heads and shells, leaving the tails intact for presentation. Place the peeled prawns on a paper towel to absorb excess moisture, then cover with cling film and refrigerate until ready to use.

Cut one ponkan in half. Squeeze the juice from one half through a fine-mesh sieve into a small saucepan.

Add sugar to the ponkan juice in the saucepan. Cook on low heat, stirring occasionally, until the juice thickens and its color intensifies (about 5 minutes).

Pour the reduced ponkan juice into a small bowl and let it cool slightly. Once cooled, add mayonnaise and mix thoroughly until well combined and smooth.

Cut the cucumber into small, bite-sized pieces.

Halve the cherry tomatoes.

Take the remaining half of the ponkan, separate the segments, and cut them into smaller pieces.

In a mixing bowl, combine the chopped cucumber, halved cherry tomatoes, and ponkan segments. Add a portion of the ponkan-mayonnaise dressing and toss gently to coat.

Arrange lettuce leaves on a serving plate, then spoon the mixed fruit and vegetable salad on top.

Add the chilled peeled prawns to the remaining ponkan-mayonnaise dressing in the mixing bowl and toss to coat.

Arrange the dressed prawns artfully on top of the salad.

For garnish, carefully peel a thin layer of the ponkan skin (avoiding the white pith), julienne it into fine strips, and sprinkle over the salad.