. . : Fruit and Shrimp Salad - Yam Polamai Recipe - Quick Recipes, Easy Meal Ideas, Food online : : .
. : : Menu : : .


> Categories:
Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game  

Fruit and Shrimp Salad - Yam Polamai
Category Chicken
Total Hits 534
Rating Rating:0 | Voted:0 | voted : 0 times
1 Point 2 Point 3 Point 4 Point 5 Point 6 Point 7 Point 8 Point 9 Point 10 Point
The Recipe

Stephen Ceideburg 2 c Assorted fruits sliced:

-Apples, Pears, Tangerine -Sections, Grapefruit or -Pomelo, Grapes, Firm Papaya -Strawberries, Oranges 2 tb Oil

1 Shallot, thinly sliced

3 Cloves garlic, thinly sliced

Juice of one lime 1 ts Kosher salt

1 ts Sugar, or to taste

1/4 c Cooked shrimp

2 tb Chopped toasted peanuts

1 Fresh red chili, seeded and

-finely shredded 1. Cut fruit into bite-sized 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 0-89721-098-0.



Render: 0.001 Sec ¦ By AhmBay