Fruit Shrimp Salad – Yam Polamai

Rinse the fruit according to the type of fruit, peel, cut into pieces.

Heat the oil, fry the young onion and garlic in it until they turn slightly brown. Drain.

Mix the lemon or lime juice, salt and sugar in a baking bowl. Add the fruit pieces, shrimp and half of the green onion and garlic mixture and mix well.

Garnish with the rest of the young onion-garlic mixture, the peanuts as well as the chili.

Serve with a few other dishes at the table.

Credit: Jay Harlow, “Southeast Asian Cooking,” California Culinary Academy, published by the Chevron Chemical Company, 1987.

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