Thai Fruit and Shrimp Salad(Yam Polamal)

* Exported from MasterCook *

Thai Fruit and Shrimp Salad (Yam Polamal)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Thai Salads
Ceideburg 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Assorted fruits *
2 tablespoons Oil
1 Shallot -- thinly sliced
3 Garlic cloves -- thinly sliced
Juice of 1 lime
1 teaspoon Kosher salt
1 teaspoon Sugar -- or to taste

1/4 Cooked shrimp
2 tablespoons Chopped raw peanuts
1 Fresh red chile, seeded -- finely shredded

* (sliced green apples, pears, tangerine or orange sections, grapefruit or
pomelo, halved and seeded grapes, strawberries, firm papaya).

Recipe courtesy of Chalie Amatyakul, director, Thai Cooking School at The
Oriental, Bangkok. Reprinted from "Southeast Asian Cooking," by Jay
Harlow (Ortho Books, 1987).

Cut the fruit into bite-sized pieces. If using pomelo, peel the individual
sections and break them apart into grains about the size of a grape seed. Toss
apple or pear slices in a little citrus juice to keep them from oxidizing.

Using a small skillet or saucepan, heat the oil over low heat and gently fry
the shallot and garlic in it until lightly browned.
Remove and drain on paper towels. Discard the oil or reserve it for another
use.

Combine the lime juice, salt and sugar (if used) in a medium bowl and stir to
dissolve. Add the fruits, shrimp and half the garlic and shallot: toss to
coat evenly with dressing. Taste for seasoning and adjust if necessary.
Transfer to a serving dish and garnish with the remaining garlic and shallot,
peanuts and chile shreds.

Serves 4.

San Francisco Chronicle, 3/9/88.

Posted by Stephen Ceideberg; February 24 1993.

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