Yam Som-O (Thai Pomelo-Chicken Salad)

Recipe Ingredients

1		Pomelo or ruby red grapefruit
1		Cooked chicken breast
1 cup	237ml	Cooked shrimp
1 teaspoon	5ml	Chopped red chile
1 1/2 tablespoons	22ml	Thai fish sauce
1 1/2 teaspoons	7.5ml	Sugar
1 teaspoon	5ml	Lime, juice of (large)
1 1/2 tablespoons	22ml	Fresh coriander - chopped
1		Red leaf lettuce - for garnish
1/4 cup	36g / 1.3oz	Roasted peanuts - chopped
1		Fresh red chile - julienne for
		Garnish
6		Shallots - thinly sliced
1 cup	237ml	Vegetable oil

Recipe Instructions

Pomelos are a big citrus fruit much like grapefruit, but somewhat drier and sweeter. If unavailable, grapefruit will do.

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.

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 moisture in the shallots should be completely cooked out. Drain on paper towel. Store in an air-tight container. Will keep several weeks.

Source:
Joyce Jue

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