Salad of Young Ubod and Pomelos

• 1 kl ubod (hearts of palm), ( julienned)
• soaked in water with calamansi juice (drain before use)
• 2 pcs jicama (peeled, julienned)
• 2 pcs carrot (peeled, julliened)
• 2 pcs red bell pepper (seeded, julienned)
• 2 pcs green bell pepper (seeded, julliened)
• 1 whole pink pomelo segments (peeled and seeded)
• 1 recipe honeyed-patis dressing

Honeyed-Patis Dressing

• 1/4 cup dayap or Lemon Juice
• 2 tbsp patis (fish sauce)
• 1/3 cup honey
• 1/2 tbsp dayap zest (grated)
• pinch white ground pepper

Shrimp Kinilaw:

• 1 kl fresh white shrimps (peeled, headless and deveined)
• 1 cup cane vinegar
• 2 pcs white onion (minced)
• 2 pcs ginger (approx 1 inch, peeled and minced)
• bird’s eye chili, (chopped)
• juice from 10 pcs. calamansi
• 2 tbsp fish sauce