Stephen Ceideburg 2 c Assorted fruits sliced:
-Apples, Pears, Tangerine -Sections, Grapefruit or -Pomelo, Grapes, Firm Papaya -Strawberries, Oranges 2 tb Oil
1 Shallot, thinly sliced
3 Cloves garlic, thinly sliced
Juice of one lime 1 ts Kosher salt
1 ts Sugar, or to taste
1/4 c Cooked shrimp
2 tb Chopped toasted peanuts
1 Fresh red chili, seeded and
-finely shredded 1. Cut fruit into bite-sized pieces. If using pomelo, peel indi- vidual
sections and break apart into grains about the size of a grape seed. if grapes contain seeds, split and seed them. Toss apple or pear slices in a little citrus juice to keep them from oxidizing. 2. In a small skillet or saucepan, heat oil over low heat and gently fry
shallot and garlic until lightly browned. Remove and drain on paper towels. 3. In a medium bowl, combine lime juice, salt, and sugar (if used) and stir
to dissolve. Add fruits, shrimp, and half the garlic and shallot and toss to coat evenly with dressing. Taste and adjust seasoning if necessary. Transfer to serving dish and garnish with remaining garlic and shallot, peanuts, and chile. Serves 4 with other dishes. Variation: Use cooked and shredded chicken or pork in place of shrimp. From the California Culinary Academy’s “Southeast Asian Cooking”, Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0.