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.