Yam Som O Thai Pomelo Salad
How to make traditional Yam Som-O. This flavourful Southern Thai Pomelo Salad recipe is topped with plump shrimp and fried shallots.
Servings: 4
Calories: 188kcal
Equipment
- Large Mixing Bowl
- measuring cups
- measuring spoons
- Mortar and Pestle
- Nonstick Skillet
- Wooden spoon or spatula
- French knife
Ingredients
- 1 tsp Canola Oil
- 150 g Raw Shrimp deveined, tail removed
- 2 cups Pomelo
- 2 Fresh Lime Leaf thinly sliced
- 1 tbsp Fried Shallots
- 1 tbsp Roasted Peanuts chopped
- 3 tbsp Toasted Shredded Coconut
- 1 tbsp Lemongrass finely sliced
- 1/4 cup Mint Leaves
- 1 tbsp Cilantro finely chopped
Dressing
- 1 tbsp Palm Sugar
- 1.5 tbsp Lime Juice
- 2 tsp Fish Sauce
- 1/2 tbsp Tamarind Paste
- 1 Thai Red Chili seeds removed, finely sliced
Instructions
- Peel the pomelo and separate the flesh from the membranes. Break the flesh into bite sized pieces. Place in a large medium bowl and set aside.
- In a mortar and pestle grind the chili into a paste, then add the palm sugar and pound until dissolved. Add fish sauce, lime juice, and tamarind paste and mix until combined.
- Saute shrimp in oil in a nonstick pan until crispy on both sides and cooked through, approximately 3-4 minutes on medium heat.
- Toss the pomelo salad with the tamarind lime dressing. Add the crispy fried shallots, roasted peanuts, toasted coconut, and lime leaf and toss to combine. Garnish with cilantro and mint.
Nutrition
Calories: 188kcal | Carbohydrates: 23.2g | Protein: 11.4g | Fat: 6.7g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 229mg | Potassium: 559mg | Fiber: 4.3g | Sugar: 4.7g | Calcium: 84mg | Iron: 3mg
