Yam som oh (Pomelo and prawn salad)

    Yam som oh (Pomelo and prawn salad)

    5saves
    20min


    1 person made this

    About this recipe: When pomelo is in season, this is a must-make recipe. Pomelo pulls apart easily and the pulp has a crunchy and popping texture that goes well with the typical Thai flavorings. If pomelo is not available in the market, use grapefruit.

    Wiley Bangkok (Krung Thep Maha Nakhon), Thailand

    Ingredients
    Serves: 4 

    • For the dressing
    • 1 big red dried chilli, toasted
    • 2 shallots, chopped
    • 3 cloves garlic, minced
    • 3 tablespoons palm sugar
    • 3 tablespoons fish sauce
    • 3 tablespoons tamarind juice
    • For the salad
    • 1/2 pomelo, segmented with no pith
    • 100g prawns, steamed and sliced thinly
    • 30g toasted coconut flakes
    • 40g peanuts, toasted and chopped
    • 2 shallots, sliced thin and fried until crispy
    • 1 big red chilli, sliced
    • 2 kaffir lime leaves, julienned
    • 5 sprigs coriander, chopped

    Directions
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. For the dressing, pound the chilli, shallots and garlic in a mortar until a smooth paste is formed.
    2. Transfer to a small pot with the palm sugar, fish sauce and tamarind juice. Bring to a simmer and cook until reduced to a thick liquid. Cool.
    3. In a bowl, toss together the pomelo, prawns and dressing. Add the coconut flakes, peanuts and fried shallots. Mix well.
    4. Garnish with the red chilli, lime leaf and coriander. Serve and enjoy.

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