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Thai Pomelo-and-chicken Salad

A thai recipe for Thai Pomelo-and-chicken Salad, made with Pomelo, Grapefruit, T Chopped Red Chili, Fish Sauce, and T Sugar. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1
• 1
• 1
• 1
• 1 tbsp
• 1
• 1
• 1 head
• 1 tbsp
• 2 tbsp
• 1/4 cup
• 6
• 1 cup

Method (preview)

1. 1

   PEEL AND SEPARATE pomelo segments.

2. 2

   Remove and discard membranes.

3. 3

   Gently flake the flesh.

4. 4

   If using grapefruit, drain excess juice.

5. 5

   Chill.

6. 6

   In large bowl, combine pomelo and shredded chicken.

7. 7

   Mix together the chopped red chili with fish sauce, sugar and lime juice; toss with chicken mixture.

8. 8

   Arrange on a bed of lettuce, garnish with coriander leaves, peanuts, and 2 teaspoons of the Crisp Fried Shallot Flakes.

9. 9

   CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices.

10. 10

    Heat a pan with the vegetable oil over medium heat.

11. 11

    Add shallots and fry slowly until browned and crisp, about 5 to 10 minutes.

12. 12

    The moisture in the shallots should be completely cooked out.

13. 13

    Drain on paper towel.

14. 14

    Stored in an air-tight container, the shallots will keep several weeks.