Categories: Salads, Poultry, Fruits/nuts 
      Yield: 6 servings 
  
      1    Pomelo; -=OR=- 
      1    -Grapefruit (sweet ruby red) 
      1    Whole cooked chicken breast 
           - hand-shredded 
      1 ts Chopped red chili 
           - (or to taste) 
      1 tb Fish sauce (nam pla) 
      1 ts Sugar 
      1 sm Lime; juiced 
      1    Head of leaf lettuce 
           -(for garnish) 
      1 tb Chopped fresh coriander 
      2 tb Crisp Fried Shallot Flakes 
           - (Instructions follow) - 
    1/4 c  Chopped roasted peanuts 
 
-------------------------CRISP FRIED SHALLOT FLAKES------------------------- 
      6    Shallots; thinly sliced 
      1 c  Vegetable oil 
  
  Pomelo looks like a thick-skinned, oversized grapefruit, and it is sweeter 
  than the normal grapefruit. 
   
  PEEL AND SEPARATE pomelo segments. Remove and discard membranes. Gently 
  flake the flesh. If using grapefruit, drain excess juice. Chill. In large 
  bowl, combine pomelo and shredded chicken. Mix together the chopped red 
  chili with fish sauce, sugar and lime juice; toss with chicken mixture. 
  Arrange on a bed of lettuce, garnish with coriander leaves, peanuts, and 2 
  teaspoons of the Crisp Fried Shallot Flakes. 
   
  CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they 
  are all the same thinness to ensure even cooking. Heat a pan with the 
  vegetable oil over medium heat. Add shallots and fry slowly until browned 
  and crisp, about 5 to 10 minutes. The moisture in the shallots should be 
  completely cooked out. Drain on paper towel. Stored in an air-tight 
  container, the shallots will keep several weeks.