Spicy Pummelo Salad

食材

Spicy Pummelo Salad

Yield: 6 first-course servings

1/4 c unsweetened desiccated coconut *

1 skinless boneless chicken breast (1/2 lb)

1 pummelo* or 2 grapefruit

2 t dried shrimp

1/4 c fresh lime juice

2 T asian fish sauce

2 T sugar

1 c canned unsweetened coconut cream* or unsweetened coconut milk (not cream of

coconut) at room temp, stirred well

2 to 4 fresh red thai chiles* (to taste, each 1 1/2 to 2 in(, minced

1/4 t salt

6 jumbo shrimp in shell (10 to 12 per lb)

1/4 c asian rice flour (not sweet)

About 4 c veggie oil for frying

Special equipment: electric coffee.spice grinder, a deep-fat thermometer

Garnish: fresh cilantro leaves