| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | Pomelo; -=Or= |
| 1 | Grapefruit (sweet ruby red) |
| 1 | Whole cooked chicken breast hand-shredded |
| 1 Teelöffel | Chopped red chili (or to taste) |
| 1 Esslöffel | Fish sauce nam pla |
| 1 Teelöffel | sugar |
| 1 klein | Lime; juiced |
| 1 | Head of leaf lettuce (for garnish) |
| 1 Esslöffel | coriander fresh, chopped |
| 2 Esslöffel | Crisp Fried Shallot Flakes (Instructions follow) |
| 1/4 Tasse | peanuts roasted, chopped |
| 6 | Shallots thinly sliced |
| 1 Tasse | 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.
Joyce Jue - Prodigy Guest Chefs Cookbook
|
|
Anmerkungen zum Rezept:
|
