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40 minutes
Prep: 10 minutes
Cook: 25 minutes
506 calories per serving view nutrition facts
4 servings
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| 1 | each | pink grapefruit | |
| 1 | small | chicken breast | cooked |
| 1 | cup | shrimp | cooked |
| 1 | teaspoon | red hot chili pepper, dried | chopped |
| 1 1/2 | tablespoons | fish sauce | |
| 1 1/2 | teaspoons | sugar | |
| 1 1/2 | tablespoons | coriander | |
| 6 | each | shallots | sliced |
| 1 | cup | vegetable oil |
Peel and separate pomelo or grapefruit into segments.
Remove the membranes.
Seed. Gently flake the flesh apart into a bowl. Chill.
Hand shred the chicken.
Add chicken and shrimp to pomelo.
In a small bowl mix together the chopped red chile with fish sauce, sugar, lime juice and coriander; toss with pomelo chicken mixture.
Arrange the lettuce on a serving platter.
Put the fruit mixture over the lettuce.
Top with peanuts and 2 tablespoons of Crisp Fried Shallot Flakes, and garnish with red chile slivers.
| % Daily Value* | |
| Total Fat 55.0g | 84% |
| Saturated Fat 7.0g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 408mg | 17% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 5% | Vitamin C | 3% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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