Thai fruit & shrimp salad (yam polamal)

Yield: 4 Servings

Measure Ingredient
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 (optional)
¼ 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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