Yam som-o (thai pomelo-chicken salad)

 
                   YAM SOM-O (THAI POMELO-CHICKEN SALAD)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Pomelo or ruby red
                         -grapefruit
    1       sm           Whole cooked chicken breast
    1       c            Cooked shrimp
    1       t            Chopped red chile
    1 1/2   tb           Thai fish sauce
    1 1/2   ts           Sugar
                         Juice from 1 large lime
    1 1/2   tb           Chopped fresh coriander
    1       sm           Head red leaf lettuce, for
                         -garnish
      1/4   c            Roasted peanuts, chopped
                         Fresh red chile, julienned
                         -for garnish
                         -----CRISPY FRIED SHALLOT FLAKES-----
    6                    Shallots, thinly sliced
    1       c            Vegetable oil
 
   It's almost Chinese New Year and the stores are all stocking up on
   fresh fruits which are a traditional Chinese gift for the season.
   Pomelos are a big citrus fruit much like grapefruit, but somewhat
   drier and sweeter. This Thai recipe makes use of them and you should
   be able to find them this time of year.  If not grapefruit will do.
   This is from an article in the San Francisco Chronicle, 1/30/91, by
   Joyce Jue.
   
   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.
   
   Serves 4 to 6 as a salad entree.
   
   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.
   
   Posted by Stephen Ceideburg; January 31 1991.
  
 
 
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