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Tropical Fruit Salad w/Chicken and Shrimp

Source of Recipe

net


List of Ingredients

TROPICAL FRUIT SALAD WITH CHICKEN AND SHRIMP

Thai Vinaigrette
1 fresh small red chili Pepper, halved, seeded and thinly sliced
3 tablespoons fresh lime juice
2 tablespoons Thai fish sauce
2 tablespoons Sugar
1/4 teaspoon Salt
1/2 teaspoon finely minced Garlic
1 mango, peeled, pitted and diced
1 small sweet pink grapefruit, peeled, all white membrane removed, and sectioned

1 Asian pear, peeled, cored and cut into 3/4-inch (2-cm) pieces
1 1/2 cups (9 oz/280 g) melon chunks or balls (3/4 inch/2 cm in diameter)
1 cup (6 oz/185 g) peeled and pitted litchis, preferably fresh
2 tablespoons chopped fresh Mint
2 tablespoons chopped fresh Cilantro (fresh coriander)
2 tablespoons fried shallot flakes
1 tablespoon fried garlic flakes
1/4 cup (1 oz/30 g) chopped dry-roasted peanuts

In a large bowl, toss together the shrimp and chicken. Set aside.


To make the vinaigrette, in a small bowl, combine the chili, lime juice, fish sauce, Sugar, Salt and garlic; stir well to dissolve the Sugar and salt. Pour half of the vinaigrette over the chicken mixture and toss to coat.


Just before serving, combine the mango, grapefruit, pear, melon and litchis in a colander to drain off excess moisture. Add to the chicken mixture along with the remaining vinaigrette and toss gently. Mix in most of the Mint, Cilantro, and fried shallot and Garlic flakes.


Transfer to a shallow serving bowl and garnish with the remaining mint, cilantro, Shallots and garlic. Sprinkle with the peanuts and serve hot.




Recipe