Recipe - Thai Pomelo-And-Chicken Salad

1 Pomelo; =OR=
1 Grapefruit (sweet ruby red)
1 Whole cooked chicken breast
handshredded
1 teaspoon Chopped red chili
(or to taste)
1 tablespoon Fish sauce (nam pla)
1 teaspoon Sugar
1 small Lime; juiced
1 Head of leaf lettuce
(for garnish)
1 tablespoon Chopped fresh coriander
2 tablespoon Crisp Fried Shallot Flakes
(Instructions follow)
One fourth cup Chopped roasted peanuts

CRISP FRIED SHALLOT FLAKES
6 Shallots; thinly cut or sliced up
1 cup Vegetable oil

Pomelo looks like a thickskinned, 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 airtight
container, the shallots will keep several weeks.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini