Pomelo Salad

Name: Pomelo Salad (Yam Som Oo)
Cuisine: Thailand
Ingredients: Pulp from 1 large pomelo; 100 g (4 oz) cooked small prawns (shrimp), shelled, deveined and shredded (optional); 100 g (4 oz) cooked small prawns (shrimp), shelled, deveined and shredded (optional); 30 g (1 oz) pork, steamed and julienned (optional); 3 tablespoons coconut, roasted and shredded; 2 cloves garlic, sliced lengthways and deep-fried; 3 red shallots, sliced lengthways and deep-fried; 1 tablespoon roasted peanuts, coarsely ground; 2-5 fresh small green chillies, finely sliced; 4-6 fresh mint leaves, torn; 2 tablespoons fresh coriander (cilantro) leaves; 15 mL (1 tablespoon) fish sauce for light soy sauce for vegetarians); 15 mL (1 tablespoon) fish sauce for light soy sauce for vegetarians); 2 teaspoons palm sugar; 1 teaspoon lime juice; 1 tablespoon chilli jam; 30 mL (2 tablespoons) coconut cream

Yam Som Oo

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

A POMELO IS a large succulent citrus fruit. After peeling, segment it, then separate the teardrop-shaped flesh into small fragments. Pomelos are now becoming increasingly available, but should they not be obtainable, mandarins may be used.

Ingredients

Pulp from 1 large pomelo
100 g (4 oz) cooked small prawns (

Asia
Thailand
South East Asia

Method

Combine all the ingredients, add the dressing and toss well but gently to avoid the pomelo breaking up too much. Serve on a large platter.

To make the dressing, combine all the ingredients: the dressing should taste salty and sweet, not too sour.