Fruit And Shrimp Salad - (Yam Polamai)

Recipe Ingredients

2 cups	474ml	Assorted fruits sliced: apples - pears, tangerine,
		Grapefruit - pomelo, grapes, mand
2 tablespoons	30ml	Oil
1		Shallot - thinly sliced
3		Garlic - thinly sliced
		One lime - juice of
1 teaspoon	5ml	Kosher salt
1 teaspoon	5ml	Sugar - or to taste
1/4 cup	59ml	Cooked shrimp
2 tablespoons	30ml	Toasted peanuts - chopped
1		Fresh red chili - seeded, finely chopp

Recipe Instructions

1. 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.

2. 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.

3. 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.

From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0.

Source:
July 1993 issue of Bon Appetit

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