Yam Som-O (Thai Pomelo-Chicken Salad)
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
grapefruit
|
*
|
| 1 | small |
chicken breasts
cooked |
*
|
| 1 | cup |
shrimp
cooked |
*
|
| 1 | teaspoon |
red hot chili pepper, dried
chopped |
|
| 1 ½ | tablespoons |
fish sauce
|
|
| 1 ½ | teaspoons |
sugar
|
|
| 1 ½ | tablespoons |
coriander
|
|
| 6 | each |
shallots
sliced |
*
|
| 1 | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
grapefruit
|
*
|
| 1 | small |
chicken breasts
cooked |
*
|
| 237 | ml |
shrimp
cooked |
*
|
| 5 | ml |
red hot chili pepper, dried
chopped |
|
| 23 | ml |
fish sauce
|
|
| 7.5 | ml |
sugar
|
|
| 23 | ml |
coriander
|
|
| 6 | each |
shallots
sliced |
*
|
| 237 | ml |
vegetable oil
|
|
Directions
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.
