1 pomelo or ruby red grapefruit
1 small whole cooked chicken breast
1 cup cooked shrimp
1 teaspoon chopped red chile
1 1/2 tablespoon thai fish sauce
1 1/2 teaspoon sugar
1 juice from 1 large lime
1 1/2 tablespoon chopped fresh coriander
1 small head red leaf lettuce, for garnish
1/4 cup roasted peanuts, chopped
1 fresh red chile, julienned for garn; ish
----CRISPY FRIED SHALLOT FLAKES----
6 shallots, thinly sliced
1 cup vegetable oil
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.
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