*  Exported from  MasterCook  *
                 Thai Fruit and Shrimp Salad (Yam Polamal)
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Thai                             Salads
                 Ceideburg 2
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
      1/4                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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