LOCATION: Recipes >> Asian >> Thai Chicken Salad 05
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Thai Chicken Salad 05
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Yam Som-O (Thai Pomelo-Chicken Salad)
1 pomelo or ruby red, grapefruit
1 small whole cooked chicken breast
1 cup cooked shrimp
1 teaspoon chopped red chile
1 1/2 tablespoons Thai fish sauce
1 1/2 teaspoons sugar
juice from 1 large lime
1 1/2 tablespoons chopped fresh coriander
1 small head red leaf lettuce, for
1/4 cup roasted peanuts, chopped
fresh red chile, julienned
6 shallots, thinly sliced
1 cup vegetable oil
Peel and separate pomelo or grapefruit into segments. Remove the
membranes. Seed. Gently flake the flesh apart into a bowl. Chill.
Hand shred the chicken. Add chicken and shrimp to pomelo. In a
small bowl mix together the chopped red chile with fish sauce,
sugar, lime juice and coriander; toss with pomelo chicken mixture.
Arrange the lettuce on a serving platter. Put the fruit mixture
over the lettuce. Top with peanuts and 2 tablespoons of Crisp
Fried Shallot Flakes, and garnish with red chile slivers. Serves
4 to 6 as a salad entree.
CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be
sure they are all of the same thinness to ensure even cooking.
Heat a pan with the vegetable oil over medium heat. Add shallots
and fry slowly until browned and crisp, 5 to 10 minutes. The m
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