Ingredients Jump to Instructions ↓

  1. 1 Pomelo

  2. 1 -grapefruit - (sweet ruby red)

  3. 1 Cooked chicken breast - hand-shredded

  4. 1 teaspoon 5ml Chopped red chili - (or to taste)

  5. 1 tablespoon 15ml Fish sauce - (nam pla)

  6. 1 teaspoon 5ml Sugar

  7. 1 teaspoon 5ml Lime - juiced (small)

  8. 1 Leaf lettuce - (for garnish)

  9. 1 tablespoon 15ml Chopped fresh coriander

  10. 2 tablespoons 30ml Crisp fried shallot flakes -

  11. 1/4 cup 36g / 1 1/3oz Chopped roasted peanuts

  12. Crisp Fried Shallot Flakes

  13. 6 Shallots - thinly sliced

  14. 1 cup 237ml Vegetable oil

Instructions Jump to Ingredients ↑

  1. Pomelo looks like a thick-skinned, oversized grapefruit, and it is sweeter than the normal grapefruit.

  2. 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.

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

  4. 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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