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Thai Pomelo-And-Chicken Salad

Type: Chicken, Poultry
Serves: 6 people

Recipe Ingredients

1   Pomelo =or 1 -grapefruit - (sweet ruby red)
1   Cooked chicken breast - hand-shredded
1 teaspoon 5mlChopped red chili - (or to taste)
1 tablespoon 15mlFish sauce - (nam pla)
1 teaspoon 5mlSugar
1 teaspoon 5mlLime - juiced (small)
1   Leaf lettuce - (for garnish)
1 tablespoon 15mlChopped fresh coriander
2 tablespoons 30mlCrisp fried shallot flakes - (instructions follow
1/4 cup 36g / 1.3ozChopped roasted peanuts
  Crisp Fried Shallot Flakes
6   Shallots - thinly sliced
1 cup 237mlVegetable oil

Recipe Instructions

Pomelo looks like a thick-skinned, oversized grapefruit, and it is sweeter than the normal grapefruit.

PEEL AND SEPARATE pomelo segments. Remove and discard membranes. Gently flake the flesh. If using grapefruit, drain excess juice. Chill. In large bowl, combine pomelo and shredded chicken. Mix together the chopped red chili with fish sauce, sugar and lime juice; toss with chicken mixture.

Arrange on a bed of lettuce, garnish with coriander leaves, peanuts, and 2 teaspoons of the Crisp Fried Shallot Flakes.

CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they are all 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, about 5 to 10 minutes. The moisture in the shallots should be completely cooked out. Drain on paper towel. Stored in an air-tight container, the shallots will keep several weeks.

"Pan-Asian Express" by Barbara Witt Seattle Times


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