Fruit & shrimp salad - yam polamai

Yield: 4 Servings S

Ingredients:

2 c Assorted fruits sliced:

Instructions:

-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.