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LOCATION: Recipes >> Asian >> Thai Shrimp Salad 02

Print this Recipe    Thai Shrimp Salad 02

Fruit and Shrimp Salad - Yam Polamai

2 cups assorted fruits sliced
2 tablespoons oil
1 shallot, thinly sliced
3 cloves garlic, thinly sliced
juice of one lime
1 teaspoon kosher salt
1 teaspoon sugar
1/4 cup cooked shrimp
2 tablespoons toasted peanuts, chopped
1 fresh red chili, seeded, chopped fine

Use apples, pears, tangerines, grapefruit, pomelo, grapes, and/or
mandarin oranges.

Cut fruit into bite-sized pieces. If using pomelo, peel individual
sections and break apart into grains about the size of a grape
seed. if grapes contain seeds, split and seed them. Toss apple or
pear slices in a little citrus juice to keep them from turning
brown.

In a small skillet or saucepan, heat oil over low heat and gently
fry shallot and garlic until lightly browned. Remove and drain on
paper towels.

In a medium bowl, combine lime juice, salt, and sugar and stir to
dissolve. Add fruits, shrimp, and half the garlic and shallot and
toss to coat evenly with dressing. Taste and adjust seasoning if
necessary.

Transfer to serving dish and garnish with remaining garlic and
shallot, peanuts, and chile.

Serves 4 with other dishes.

Variation: Use cooked and shredded chicken or pork in place of
shrimp.

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