Fruit & Shrimp Salad - Yam Polamai
Fruit and Shrimp Salad - Yam Polamai recipe
Yield
4 servingsPrep
15 minCook
3 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
assorted fruits
Apples, Pears, Tangerine Sections, Grapefruit or Pomelo, Grapes, Firm Papaya, Strawberries, Oranges |
* |
| 2 | tablespoons |
vegetable oil
|
|
| 1 |
shallots
thinly sliced |
*
|
|
| 3 | cloves |
garlic
thinly sliced |
|
| 1 |
limes
juice, freshly squeezed |
*
|
|
| 1 | teaspoon |
kosher salt
|
|
| 1 | teaspoon |
sugar
or to taste |
|
| ¼ | cup |
shrimp, cooked
|
*
|
| 2 | tablespoons |
peanuts
toasted and chopped |
|
| 1 |
red chili peppers
seeded and finely shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
assorted fruits
Apples, Pears, Tangerine Sections, Grapefruit or Pomelo, Grapes, Firm Papaya, Strawberries, Oranges |
* | |
| 2 |
vegetable oil
|
|
|
| 1 |
shallots
thinly sliced |
*
|
|
| 3 |
garlic
thinly sliced |
|
|
| 1 |
limes
juice, freshly squeezed |
*
|
|
| 1 |
kosher salt
|
|
|
| 1 |
sugar
or to taste |
|
|
| 0.3 |
shrimp, cooked
|
*
|
|
| 2 |
peanuts
toasted and chopped |
|
|
| 1 |
red chili peppers
seeded and finely shredded |
*
|
Directions
Cut fruit into bite-sized pieces. If using pomelo, peel individual sections and break them apart into grains about the size of a grape seed. if grapes contain seeds, split and seed them. Toss apple or pear slices in a little citrus juice to keep them from oxidizing.
In a small skillet or saucepan, heat oil over low heat and gently fry shallot and garlic until lightly browned. Remove and drain on paper towels.
In a medium bowl, combine lime juice, salt, and sugar (if used) and stir to dissolve. Add fruits, shrimp, and half the garlic, and shallot and toss to coat evenly with dressing. Taste and adjust seasoning if necessary.
Transfer to serving dish and garnish with remaining garlic and shallot, peanuts, and chile.
Serves 4 with other dishes.
Stephen Ceideburg
Variation: Use cooked and shredded chicken or pork in place of shrimp. From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0.
