| 1 | It"s almost chinese new year and the stores are all stocking up on fresh fruits which are a traditional chinese gift for the season. |
| 2 | Pomelos are a big citrus fruit much like grapefruit, but somewhat drier and sweeter. |
| 3 | This thai recipe makes use of them and you should be able to find them this time of year. |
| 4 | If not grapefruit will do. |
| 5 | This is from an article in the san francisco chronicle, 1/30/91, by joyce jue. |
| 6 | Peel and separate pomelo or grapefruit into segments. |
| 7 | Remove the membranes. |
| 8 | Seed. |
| 9 | Gently flake the flesh apart into a bowl. |
| 10 | Chill. |
| 11 | Hand shred the chicken. |
| 12 | Add chicken and shrimp to pomelo. |
| 13 | In a small bowl mix together the chopped red chile with fish sauce, sugar, lime juice and coriander; toss with pomelo chicken mixture. |
| 14 | Arrange the lettuce on a serving platter. |
| 15 | Put the fruit mixture over the lettuce. |
| 16 | Top with peanuts and 2 tablespoons of crisp fried shallot flakes, and garnish with red chile slivers. |
| 17 | Serves 4 to 6 as a salad entree. |
| 18 | Crisp fried shallot flakes: slice shallots into thin slices. |
| 19 | Be sure they are all of the same thinness to ensure even cooking. |
| 20 | Heat a pan with the vegetable oil over medium heat. |
| 21 | Add shallots and fry slowly until browned and crisp, 5 to 10 minutes. |
| 22 | The moisture in the shallots should be completely cooked out. |
| 23 | Drain on paper towel. |
| 24 | Store in an air-tight container. |
| 25 | Will keep several weeks |
