Yam som oh (Pomelo and prawn salad)

    20 mins

    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.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    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

    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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