Thai Pomelo Salad

Thai pomelo salad known as "Yum Som O" is one of the authentic and most popular Thai salad recipes.

Pomelo or "som o", the main ingredient, is a citrus fruit native to South East Asia. The green peel of pomelo is rather thick and has a very strong scent which is commonly used as a natural mosquito repellant by burning the peels. The edible orangey - pink flesh has a sweet and slightly juicy characteristic. It is usually eaten raw or added in salad dishes.

The pomelo can be kept unpeeled for a week at normal room temperature or for 2-3 weeks if refrigerated while the peeled pomelo can be refrigerated for a couple of days in a sealed container.

"Yum Som O", like most of Thai salads, should be consumed immediately after tossing with the lime-contained dressing. The fresher, the better it is.

This mouth-watering salad can be a great choice for vegetarians by omitting the prawns as used in this recipe. You may serve this exotic salad as an appetizer.

Bon appetite!!

Thai pomelo salad

Pomelo Salad
yum som o

Preparation: 30 minutes
Cook Time: 10 minutes
Served 2

Pomelo flesh tear the flesh into small pieces 2 cups
Sautéed small – medium sized prawns skin and tails peeled off 150 g
Dry roasted shredded coconut 3 tbsp
Fried shallots 2 tbsp* See how to fry shallot at cooking note below
Coriander leaves 1 tbsp
Mint leaves 1 tbsp
Red Thai chili chopped 1 tsp (optional) (small chilies are spicier than the bigger ones)
Kaffir lime leaves thinly sliced for garnishing 1 leave
Red spur chili thinly sliced for garnishing half a chili

Ingredients for Dressing:
Fish sauce ½ tbsp
Palm sugar 1 tbsp
Lime juice 2 tbsp
Roasted chilies paste 1 ½ tbsp

Let's get started!

How to make:
Step 1

  • In a dressing bowl, add roasted chili paste, palm sugar, fish sauce and lime juice. Stir well.

  • In a mixing bowl, add pomelo, prawns, fried shallots, roasted shredded coconut and peanut, coriander and mint leaves and toss with dressing.

  • Garnish with kaffir lime leaves and sliced red spur chili.

Cooking Note

  • To fry shallots, peel the skin off and thinly slice. Heat 2 tbsp of cooking oil in a frying pan over low to medium heat. Add shallot and fry until golden brown. Set aside and discard the oil.

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