Use pomelos, pink or white grapefruit or golden-fleshed ugli fruit. Mandarins or oranges do not have quite enough acidity to contrast with the strong flavors, except early in their season when they are tart.
2 cups peeled pomelo segments
1 cup cooked and shredded pork or chicken
3 tablespoons coconut milk
2 tablespoons nam prik pao*
2 tablespoons lime juice
1 1/2 tablespoons sugar
1-2 tablespoons fish sauce
2 tablespoons ground roasted peanuts
1 tablespoon chopped fresh chillies
2 tablespoons crisp fried shallots
1 tablespoon crisp fried garlic
Remove the membrane enclosing the segments of fruit, discard seeds and break the fruit into bite-sized pieces.
Cut chicken or pork into fine shreds.
Heat coconut milk in a wok and add nam prik pao, stirring until it is thick. Stir in the shredded pork or chicken. Add lime juice, sugar and fish sauce, using 1 or 2 tablespoons depending on how salty the particular brand of fish sauce is. Remove from heat and cool the mixture slightly, then toss everything together in a bowl and serve.
*Nam prik pao is a thick, chilli and shrimp Thai relish sold in jars in Asian shops.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)