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Ingredients Jump to Instructions ↓

  1. 1 Pomelo; -

  2. 1 -Grapefruit (sweet ruby red)

  3. 1 Whole cooked chicken breast

  4. - hand-shredded 1 ts Chopped red chili

  5. - (or to taste) 1 tb Fish sauce (nam pla)

  6. 1 ts Sugar

  7. 1 sm Lime; juiced

  8. 1 Head of leaf lettuce

  9. -(for garnish) 1 tb Chopped fresh coriander

  10. 2 tb Crisp Fried Shallot Flakes

  11. - (Instructions follow) - 1/4 c Chopped roasted peanuts

  12. --CRISP FRIED SHALLOT FLAKES--

  13. 6 Shallots; thinly sliced

  14. 1 c Vegetable oil

  15. 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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