I like the contrasts of crispy, fresh and tangy in this salad. Cape gooseberries or physalis are little orange fruit covered in a straw-coloured papery husk, which you discard. They are tangy and terrific in salads. Sambal Oelek is an Asian chili sauce and panko is crispy Japanese fried bread crumbs. You can find them both in the Asian section of the grocery store or at Asian food shops.

12 large shrimp, peeled

Salt, freshly ground pepper

1/4 cup flour

1 egg, beaten

1/2 teaspoon sambal oelek

1/2 cup panko

2 tablespoons vegetable oil

2 bunches watercress, thick stems removed

1 cup snow pea sprouts,

1 cup sliced red onion

12 cape gooseberries, cut in half

Lime dressing:

2 tablespoons lime juice

1 tablespoons fish sauce

1/2 teaspoon sugar

2 tablespoons vegetable oil

2 tablespoons finely chopped Thai basil or mint

Preheat oven to 450 F.

Season shrimp with salt and pepper. Dust with flour. Beat egg with sambal oelek. Dip shrimp in egg and roll in panko. Place on greased baking sheet.

Bake for 6 to 8 minutes, turning halfway through, until shrimp are pink and just cooked through.

Combine watercress, snow pea sprouts, red onion and cape gooseberries in a bowl. Mix together lime juice, fish sauce, sugar, oil and basil.

Toss salad with half of dressing. Top with shrimp and drizzle remaining dressing overtop. Serves 4.