Thai cuisine never fails to fascinate me. It’s a beautiful balance of flavors – hot, sour, salty, sweet, bitter! It’s everything you could ask for in a dish.
Since I visited Thailand several years back, the Thai Shrimp Pomelo Salad or Yam Som-O has been one my favorites. The shrimp and pomelo are a refreshinly light and flavorful combination. It’s the perfect dish that you can have any time of the day!
Thai Shrimp Pomelo Salad
The shrimp and pomelo are a refreshinly light and flavorful combination. It’s the perfect dish that you can have any time of the day!
Print
Pin
RateServings: 2
Ingredients
- 250 gms Shrimps peeled and deveined
- 1 liter Water
- 2 cups Freshly Grated Coconut
- 1 cup Water
- 1 medium Pomelo peeled, separated into segments and cut into bite-sized pieces
- 1 pc Shallots or Red Onion chopped or sliced thinly
- 1/4 cup Salted-Roasted Peanuts roughly chopped
- 1 handful Cilantro
Dressing
- 2 tbsp Thai Fish Sauce
- 4 tbsp Palm Sugar
- 3 tbsp Fresh Lime Juice or Lemon Juice
- 1 small Red Chili deseeded and chopped finely
Instructions
- Once the shrimp has been deveined and peeled, season them with salt and set aside.
- Put the water in a medium pot over low-medium heat and bring to simmer for 10-15 minutes.
- Drop the shrimps into the pot, stirring occasionally, until they turn pink and have curled into a C-shapes, takes about 2-3minutes.
- Drain and cool to room temperature. Chill in the fridge, if they are not ready to serve.
- Start making the fried coconut milk curd. In a medium mixing bowl, combine the grated coconut and water. Extract the coconut juice and pass through cheesecloth. Repeat twice.
- Bring the coconut mixture to a boil for 20-25 minutes or until it becomes dry. The water will evaporate and it will leave you with coconut oil and coconut milk curd.
- Lower the heat and continue to cook. Stir the bottom from time to time to avoid burning. You will see the fried coconut milk curd has formed into small pieces’ likes oats. Cool it down and set aside.
- To assemble, toss together the pomelo, cooked shrimps, fried coconut milk curd, shallots, cilantro, peanuts.
- Pour the dressing over salad. Toss gently to combine everything to avoid crushing the pomelo.
Notes
- Frying the shallots will enhance its flavor of your salad.
- You can substitute poached shrimps with grilled shrimps, this will add character to the dish.
- Some people add coconut milk to the dressing, but with my version, I made the freshly grated coconut into coconut milk curd. This is the highlight of the salad.
- If Pomelo is not available, replace it with grapefruit.
- Best served immediately after making
