Recipe courtesy of Madhur Jaffrey
Serves 6 as a first course or 4 as a main course
- ¼ teaspoon salt
- 1 cup peeled and diced Granny Smith apple
- 1 cup seedless red grapes, cut in half
- 1 cup seedless green grapes, cut in half
- 1 orange, segmented, with each segment cut in half
- 1 tablespoon garlic, fried
- ½ cup shallots, fried
- 1 boneless, skinless chicken breast
- 16 medium shrimp
- 4 tablespoons roasted, unsalted peanuts, chopped
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons lime juice or lemon juice
- 2 to 3 serrano chilies
- 2 tablespoons cilantro leaves
Cut the chicken into long thin strips and put these into a clean medium-sized frying pan. Add water to cover and ¼ teaspoon salt, and bring to a simmer. Simmer gently for about 5 minutes or until the chicken is just done. Remove the chicken from the water and tear it into shreds 1-inch long or cut it into a ¼-inch dice. Save the water in which it was cooked.
Peel and devein the shrimp. Bring the chicken poaching water to a simmer and add the shrimp. Turn the heat to medium-low. Stir and poach the shrimp for 2 to 3 minutes or until they are just cooked through. Drain. Cut the shrimp into a ¼-inch dice. Combine the chicken, shrimp, and peanuts, cover and set aside.
Combine 1 teaspoon salt, the sugar, and the lime juice in a small bowl and mix. Set aside. Cut the chilies into very fine rounds. Wash and dry the coriander. Cover and set aside.
Combine the apples, grapes, oranges, chicken, and shrimp in a large bowl. Add the lime juice and sugar mixture. Season with salt and pepper. Add in half of the fried shallots and garlic. Toss. Place in a serving bowl and garnish with the reserved shallots, garlic, cilantro leaves, and chilies.
Nutrient information is for 1 main-course serving:
Calories: 250 ⁄ Protein: 25 g ⁄ Carbohydrate: 25 g ⁄ Fiber: 3 g ⁄ Sodium: 670 mg
Saturated fat: 1 g ⁄ Polyunsaturated fat: 2 g ⁄ Monounsaturated fat: 3 g
Trans fat: 0 g ⁄ Cholesterol: 80 mg
Source: Madhur Jaffrey’s Far Eastern Cookery, by Madhur Jaffrey (Harper and Row, 1989)
Reproduced from the April 2007 Healthy Kitchens, Healthy Lives conference, The Culinary Institute of America.
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