MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Thai Fruit and Shrimp Salad (Yam Polamal)
  Categories: Thai, Salads, Ceideburg 2
       Yield: 4 servings
  
       2 c  Assorted fruits *
       2 tb Oil
       1    Shallot, thinly sliced
       3    Garlic cloves, thinly sliced
            Juice of 1 lime
       1 ts Kosher salt
       1 ts Sugar, or to taste
            -(optional)
     1/4    Cooked shrimp
       2 tb 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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