Fruit and shrimp salad - yam polamai

4 servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
2 cups Assorted fruits sliced: Apples, Pears, Tangerine Sections, Grapefruit or Pomelo, Grapes, Firm Papaya Strawberries, Oranges
2 tablespoons Oil
1 Shallot, thinly sliced
3 Cloves garlic, thinly sliced
Juice of one lime
1 teaspoon Kosher salt
1 teaspoon Sugar, or to taste
¼ cup Cooked shrimp
2 tablespoons Chopped toasted peanuts
1 Fresh red chili, seeded and finely shredded

Directions

1. Cut fruit into bite-sized pieces. If using pomelo, peel indi- vidual sections and break apart into grains about the size of a grape seed. if grapes contain seeds, split and seed them. Toss apple or pear slices in a little citrus juice to keep them from oxidizing.

2. In a small skillet or saucepan, heat oil over low heat and gently fry shallot and garlic until lightly browned. Remove and drain on paper towels.

3. In a medium bowl, combine lime juice, salt, and sugar (if used) and stir to dissolve. Add fruits, shrimp, and half the garlic and shallot and toss to coat evenly with dressing. Taste and adjust seasoning if necessary. Transfer to serving dish and garnish with remaining garlic and shallot, peanuts, and chile.

Serves 4 with other dishes.

Variation: Use cooked and shredded chicken or pork in place of shrimp.

From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0.

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