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Fruit & Shrimp Salad - Yam Polamai

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      Title: FRUIT & SHRIMP SALAD - YAM POLAMAI
 Categories: Thai, Seafood, Salads
      Yield: 4 Servings
 
           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.
 
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