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Yam Som-O (Thai Pomelo-Chicken Salad)

1 Pomelo or ruby red

-grapefruit 1 sm Whole cooked chicken breast

1 c Cooked shrimp

1 ts Chopped red chile

1 1/2 tb Thai fish sauce

1 1/2 ts Sugar

Juice from 1 large lime 1 1/2 tb Chopped fresh coriander

1 sm Head red leaf lettuce, for

-garnish 1/4 c Roasted peanuts, chopped

Fresh red chile, julienned -for garnish ------------------------CRISPY FRIED SHALLOT FLAKES------------------------ 6 Shallots, thinly sliced

1 c Vegetable oil

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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