Thai Pomelo-And-Chicken Salad
Yield
6 servingsPrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
grapefruit
|
|
| 1 | whole |
chicken breasts
cooked |
*
|
| 1 | tablespoon |
fish sauce
nam pla |
|
| 1 | teaspoon |
sugar
|
|
| 1 | small |
limes
juiced |
|
| 1 | tablespoon |
coriander
chopped |
|
| 2 | tablespoons |
shallots
flakes |
|
| 6 | each |
shallots
sliced |
*
|
| 1 | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
grapefruit
|
|
| 1 | whole |
chicken breasts
cooked |
*
|
| 15 | ml |
fish sauce
nam pla |
|
| 5 | ml |
sugar
|
|
| 1 | small |
limes
juiced |
|
| 15 | ml |
coriander
chopped |
|
| 3E+1 | ml |
shallots
flakes |
|
| 6 | each |
shallots
sliced |
*
|
| 237 | ml |
vegetable oil
|
|
Directions
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.
