Yam Som-O (Thai Pomelo-Chicken Salad)
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Yam Som-O (Thai Pomelo-Chicken Salad)
  Thai    Salad  
Last updated 6/12/2012 12:53:40 AM. Recipe ID 15517. Report a problem with this recipe.
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      Title: Yam som-o (thai pomelo-chicken salad)
 Categories: Thai, Salads, Ceideburg 2
      Yield: 4 Servings
 
      1    Pomelo or ruby red
           -grapefruit
      1 sm Whole cooked chicken breast
      1 c  Cooked shrimp
      1 ts 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.
  




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Recipe ID 15517 (Apr 03, 2005)

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