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Yam Som-O (Thai Pomelo-Chicken Salad)

A thai recipe for Yam Som-O (Thai Pomelo-Chicken Salad), made with Pomelo Or Ruby Red Grapefruit, Whole Cooked Chicken Breast, Cooked Shrimp, Red Chile, and Thai Fish Sauce. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1
• 1
• 1 cup
• 1 tsp
• 1 1/2 tbsp
• 1 1/2 tsp
• Juice From Large Lime
• 1 1/2 tbsp
• 1 head
• 1/4 cup

Method (preview)

1. 1

   Fresh red chile, julienned 6 shallots, thinly sliced

2. 2

   Peel and separate pomelo or grapefruit into segments. Remove the membranes. Seed. Gently flake the flesh apart into a bowl. Chill.

3. 3

   Hand shred the chicken.

4. 4

   Add chicken and shrimp to pomelo.

5. 5

   In a small bowl mix together the chopped red chile with fish sauce, sugar, lime juice and coriander; toss with pomelo chicken mixture.

6. 6

   Arrange the lettuce on a serving platter. Put the fruit mixture over the lettuce. Top with peanuts and 2 tablespoons of Crisp

7. 7

   Fried Shallot Flakes, and garnish with red chile slivers. Serves 4 to 6 as a salad entree.

8. 8

   Heat a pan with the vegetable oil over medium heat.

9. 9

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