Ingredients Jump to Instructions ↓

  1. 1 Pomelo or ruby red grapefruit

  2. 1 Cooked chicken breast

  3. 1 cup 237ml Cooked shrimp

  4. 1 teaspoon 5ml Chopped red chile

  5. 1 1/2 tablespoons 22ml Thai fish sauce

  6. 1 1/2 teaspoons 7 1/2ml Sugar

  7. 1 teaspoon 5ml Lime, juice of (large)

  8. 1 1/2 tablespoons 22ml Fresh coriander - chopped

  9. 1 Red leaf lettuce - for garnish

  10. 1/4 cup 36g / 1 1/3oz Roasted peanuts - chopped

  11. 1 Fresh red chile - julienne for Dried shrimp fry ( fried ) - optional

  12. 6 Shallots - thinly sliced

  13. 1 cup 237ml Vegetable oil


  15. Pomelos are a big citrus fruit much like grapefruit, but somewhat drier and sweeter. If unavailable, grapefruit will do.

  16. 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.

  17. Add chicken and shrimp to pomelo.

  18. In a small bowl mix together the chopped red chile with fish sauce, sugar, lime juice and coriander; toss with pomelo chicken mixture.

  19. 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 and fried dried shrimp fry

  20. 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.

  21. 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.

  22. Photo Credit: Roslyn in Starfish Island Photo Credit: llndl

  23. Photo Credit: pia.monte Tweet


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