Title: Thai pomelo-and-chicken salad
 Categories: Salads, Poultry, Fruits/nuts
      Yield: 6 Servings
 
      1    Pomelo; -=OR=-
      1    -Grapefruit (sweet ruby red)
      1    Whole cooked chicken breast
           - hand-shredded
      1 ts Chopped red chili
           - (or to taste)
      1 tb Fish sauce (nam pla)
      1 ts 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

MMMMM-----------------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.