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Fruit & Shrimp Salad - Yam Polamai

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Recipe

Fruit and Shrimp Salad - Yam Polamai recipe

 

Yield

4 servings

Prep

15 min

Cook

3 min

Ready

20 min

Ingredients

Amount Measure Ingredient Features
2 cups assorted fruits
Apples, Pears, Tangerine Sections, Grapefruit or Pomelo, Grapes, Firm Papaya, Strawberries, Oranges
*
2 tablespoons vegetable oil
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1 shallots
thinly sliced
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3 cloves garlic
thinly sliced
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1 limes
juice, freshly squeezed
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1 teaspoon kosher salt
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1 teaspoon sugar
or to taste
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¼ cup shrimp, cooked
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2 tablespoons peanuts
toasted and chopped
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1 red chili peppers
seeded and finely shredded
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Ingredients

Amount Measure Ingredient Features
2 assorted fruits
Apples, Pears, Tangerine Sections, Grapefruit or Pomelo, Grapes, Firm Papaya, Strawberries, Oranges
*
2 vegetable oil
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1 shallots
thinly sliced
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3 garlic
thinly sliced
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1 limes
juice, freshly squeezed
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1 kosher salt
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1 sugar
or to taste
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0.3 shrimp, cooked
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2 peanuts
toasted and chopped
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1 red chili peppers
seeded and finely shredded
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 9781% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 591mg 25%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 4%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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