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Thai Pomelo-And-Chicken Salad

Yields:6 servings
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Recipe Cooking TimePreparation20 minutes
Cooking30 minutes
Ready In1 hours

Ingredients

1 each grapefruit
1 whole chicken breast cooked
1 tablespoon fish sauce nam pla
1 teaspoon sugar
1 small lime juiced
1 tablespoon coriander chopped
2 tablespoons shallot flakes
6 each shallots sliced
1 cup vegetable oil

Directions

PEEL AND SEPARATE pomelo segments.

Remove and discard membranes.

Gently flake the flesh.

If using grapefruit, drain excess juice. Chill. In large bowl, combine pomelo and shredded chicken.

Mix together the chopped red chili with fish sauce, sugar and lime juice; toss with chicken mixture.

Arrange on a bed of lettuce, garnish with coriander leaves, peanuts, and 2 teaspoons of the Crisp Fried Shallot Flakes.

CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices.

Be sure they are all 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, about 5 to 10 minutes.

The moisture in the shallots should be completely cooked out.

Drain on paper towel. Stored in an air-tight container, the shallots will keep several weeks.

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Member Review

****

Better-Than-Potato Salad

this is the best,taste exactly like good potato salad,i use chopped pimentoes too,a great recipe,thank-you

 
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