Thai pomelo-and-chicken salad

 
                       THAI POMELO-AND-CHICKEN SALAD
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Salads                           Poultry
                 Fruits/nuts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Pomelo -- -ÿÿ
    1                    -Grapefruit (sweet ruby red)
    1                    Whole cooked chicken breast
                         - hand-shredded
    1       t            Chopped red chili
                         - (or to taste)
    1       tb           Fish sauce (nam pla)
    1       t            Sugar
    1       sm           Lime -- juiced
    1                    Head of leaf lettuce
                         -(for garnish)
    1       tb           Chopped fresh coriander
    2       tb           Crisp Fried Shallot Flakes
                         - (Instructions follow) -
      1/4   c            Chopped roasted peanuts
                         -----CRISP FRIED SHALLOT FLAKES-----
    6                    Shallots -- thinly sliced
    1       c            Vegetable oil
 
   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.
  
 
 
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