Thai Pomelo-And-Chicken Salad
Try this Thai Pomelo-And-Chicken Salad recipe, or contribute your own. "Poultry" and "Salads" are two of the tags cooks chose for Thai Pomelo-And-Chicken Salad.
Yield: 6 Ready in 1 hours
0 people trying soon
|2 tbShallot Flakes; Crisp Fried|
|1 headleaf lettuce|
|1 tbfresh coriander; Chopped|
|6 Shallots; thinly sliced|
|1 Wholechicken breast; cooked|
|CRISP FRIED SHALLOT FLAKES|
|juice of 1 small lime|
|1 Pomelo; -=OR=-|
|1 tsred chili; Chopped|
|1 cVegetable oil|
|1 Grapefruit; (sweet ruby red)|
|1 tbFish sauce; (nam pla)|
|1/4 croasted peanuts; Chopped|
Thai Pomelo-And-Chicken Salad Preparation
Pomelo looks like a thick-skinned, oversized grapefruit, and it is sweeter than the normal grapefruit. 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.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Thai Pomelo-And-Chicken Salad. Be the first to review it!