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  Recipe Home » Fish » Fruit & Shrimp Salad (Yam Polamai)
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  Fruit & Shrimp Salad (Yam Polamai)
  Category: Fish
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 207
Ingredients:
Stephen Ceideburg
2 cup Assorted fruits sliced: Apples, Pears, Tangerine Sections, Grapefruit or Pomelo, Grapes, Firm Papaya Strawberries, Oranges
2 tbsp Oil
1 Shallot, thinly sliced
3 Cloves garlic, thinly sliced
Juice of one lime
1 tsp Kosher salt
1 tsp Sugar, or to taste
1/4 cup Cooked shrimp
2 tbsp Chopped toasted peanuts
1 Fresh red chili, seeded and finely shredded
Instructions:
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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