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Yam Som-o (thai Pomelo-chicken Salad)

Yam Som-o (thai Pomelo-chicken Salad) is built on Pomelo Or Ruby Red, Whole Cooked Chicken Breast, Cooked Shrimp, Red Chile, and Thai Fish Sauce. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

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

Method (preview)

1. 1

   Jue.

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. Add chicken and shrimp to pomelo.

4. 4

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

5. 5

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

6. 6

   Flakes, and garnish with red chile slivers.

7. 7

   CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices.

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.

10. 10

    The moisture in the shallots should be completely cooked out.

11. 11

    Drain on paper towel.

12. 12

    Store in an air-tight container.

13. 13

    Will keep several weeks.

14. 14

    Posted by Stephen Ceideburg; January 31 1991.