Recipe - Fruit And Shrimp Salad - Yam Polamai

Stephen Ceideburg
2 cup Assorted fruits cut or sliced up :
Apples, Pears, Tangerine
Sections, Grapefruit or
Pomelo, Grapes, Firm Papaya
Strawberries, Oranges
2 tablespoon Oil
1 Shallot, thinly cut or sliced up
3 Cloves garlic, thinly cut or sliced up
Juice of one lime
1 teaspoon Kosher salt
1 teaspoon Sugar, or to taste
One fourth cup Cooked shrimp
2 tablespoon Chopped toasted peanuts
1 Fresh red chili, seeded and
finely shredded

Date: Tue, 21 May 1996 23:25:41 0400

From: BobbieB1@aol.com

1. Cut fruit into bitesized pieces. If using pomelo, peel indi vidual
sections and break apart into grains about the size of a grape seed. if
grapes contain seeds, split and seed them. Toss apple or pear slices in a
little citrus juice to keep them from oxidizing.

2. In a small skillet or saucepan, heat oil over low heat and gently fry
Shallot and garlic until lightly browned. Remove and drain on paper towels.

3. In a medium bowl, combine lime juice, salt, and sugar (if used) and stir
to dissolve. Add fruits, shrimp, and half the garlic and Shallot and toss
to coat evenly with dressing. Taste and adjust seasoning if necessary.
Transfer to serving dish and garnish with remaining garlic and Shallot,
peanuts, and Chile.

Serves 4 with other dishes.

Variation: Use cooked and shredded chicken or pork in place of shrimp.

From the California Culinary Academy's "Southeast Asian Cooking", Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0897210980.

Posted to MealMaster Recipes List, Digest #142