Yam som-o (thai pomelo-chicken salad)

4 servings

Ingredients

Quantity Ingredient
1 Pomelo or ruby red grapefruit
1 small Whole cooked chicken breast
1 cup Cooked shrimp
1 teaspoon Chopped red chile
1½ tablespoon Thai fish sauce
1½ teaspoon Sugar
6 Shallots, thinly sliced
Juice from 1 large lime
1½ tablespoon Chopped fresh coriander
1 small Head red leaf lettuce, for garnish
¼ cup Roasted peanuts, chopped
Fresh red chile, julienned for garnish
1 cup Vegetable oil

Directions

CRISPY FRIED SHALLOT FLAKES

It's almost Chinese New Year and the stores are all stocking up on fresh fruits which are a traditional Chinese gift for the season.

Pomelos are a big citrus fruit much like grapefruit, but somewhat drier and sweeter. This Thai recipe makes use of them and you should be able to find them this time of year. If not grapefruit will do.

This is from an article in the San Francisco Chronicle, 1/30/91, by Joyce Jue.

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

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

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

Arrange the lettuce on a serving platter. Put the fruit mixture over the lettuce. Top with peanuts and 2 tablespoons of Crisp Fried Shallot Flakes, and garnish with red chile slivers.

Serves 4 to 6 as a salad entree.

CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they are all of the same thinness to ensure even cooking. Heat a pan with the vegetable oil over medium heat. Add shallots and fry slowly until browned and crisp, 5 to 10 minutes. The moisture in the shallots should be completely cooked out. Drain on paper towel. Store in an air-tight container. Will keep several weeks.

Posted by Stephen Ceideburg; January 31 1991.

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