Thai Pomelo-And-Chicken Salad

1. 1

   PEEL AND SEPARATE pomelo segments.

2. 2

   Remove and discard membranes.

3. 3

   Gently flake the flesh.

4. 4

   If using grapefruit, drain excess juice.

5. 5

   Chill.

6. 6

   In large bowl, combine pomelo and shredded chicken.

7. 7

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

8. 8

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

9. 9

   CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices.

10. 10

    Be sure they are all the same thinness to ensure even cooking.

11. 11

    Heat a pan with the vegetable oil over medium heat.

12. 12

    Add shallots and fry slowly until browned and crisp, about 5 to 10 minutes.

13. 13

    The moisture in the shallots should be completely cooked out.

14. 14

    Drain on paper towel.

15. 15

    Stored in an air-tight container, the shallots will keep several weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.