Yam som-o (pomelo salad with prawns)

An elegant Thai salad made from the large, sweet-tart citrus fruit, pomelo: prawns, toasted coconut, crispy shallots and a sweet-sour, mildly spicy dressing. Fine enough for a festive table too.

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Method

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1. Peel the pomelo, separate into segments, peel off the membrane from the segments, and tear the flesh into smaller pieces. Place in a bowl.
2. Fry the shallots in the oil over low heat for 5-6 minutes, until golden and crispy, then drain on paper towel. ⏱ Timer: 5 min
3. Toast the desiccated coconut in a dry pan, stirring, for 2-3 minutes, until light brown. ⏱ Timer: 2 min
4. Cook the prawns in boiling salted water for 1.5-2 minutes, drain, and halve if large. ⏱ Timer: 1.5 min
5. For the dressing, mix the fish sauce, lime juice, palm sugar, chilli paste and coconut milk.
6. Add the prawns, peanuts, half the toasted coconut, and the mint and coriander leaves to the pomelo, pour over the dressing, and toss gently.
7. Serve immediately, sprinkled with the crispy shallots and the remaining toasted coconut.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Can also be made with pink grapefruit instead of pomelo, but that's juicier, so only mix it together right before serving.
• Cooked, shredded chicken breast is also good instead of prawns.

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More southeast asian ideas

• Som tam (green papaya salad)
• Yam nua (spicy Thai beef salad)
• Larb kai (spiced minced chicken salad with toasted rice powder)
• Nam tok moo (grilled pork salad with toasted rice powder)
• Bún thịt nướng (grilled pork on a rice noodle salad bowl)
• Gỏi đu đủ bò khô (green papaya salad with dried beef)
• Bún bò Nam Bộ (beef rice noodle salad with fried shallots)

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