Cooking Index - Cooking Recipes & IdeasYam Som-O (Thai Pomelo-Chicken Salad) Recipe - Cooking Index

Yam Som-O (Thai Pomelo-Chicken Salad)

Cuisine: Thai
Type: Chicken, Fish, Poultry
Courses: Salads
Serves: 4 people

Recipe Ingredients

1   Pomelo or ruby red grapefruit
1   Cooked chicken breast
1 cup 237mlCooked shrimp
1 teaspoon 5mlChopped red chile
1 1/2 tablespoons 22mlThai fish sauce
1 1/2 teaspoons 7.5mlSugar
1 teaspoon 5mlLime, juice of (large)
1 1/2 tablespoons 22mlFresh coriander - chopped
1   Red leaf lettuce - for garnish
1/4 cup 36g / 1.3ozRoasted peanuts - chopped
1   Fresh red chile - julienne for
6   Shallots - thinly sliced
1 cup 237mlVegetable 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.

Joyce Jue


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