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Yam Som-o (thai Pomelo-chicken Salad)

Yam Som-o (thai Pomelo-chicken Salad) comes together with Pomelo Or Ruby Red Grapefruit, Sm Whole Cooked Chicken Breast, Cooked Shrimp, T Chopped Red Chile, and Thai Fish Sauce. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

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

Method (preview)

1. 1

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

2. 2

   Hand shred the chicken. Add chicken and shrimp to pomelo.

3. 3

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

4. 4

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

5. 5

   Shallot Flakes, and garnish with red chile slivers.

6. 6

   CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices.

7. 7

   Heat a pan with the vegetable oil over medium heat.

8. 8

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

9. 9

   The moisture in the shallots should be completely cooked out.

10. 10

    Drain on paper towel.

11. 11

    Store in an air-tight container.

12. 12

    Will keep several weeks.

13. 13

    Posted by Stephen Ceideburg; January 31 1991.