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Thai Pomelo Salad With Shrimp and Coconut

ยำส้มโอ Yum Som O

Thai Pomelo Salad With Shrimp and Coconut
Rating:
Your rating: None Average: 4.4 (14 votes)
Author: tum
Date: 12-5-11
Servings: 4
Prep Time: 30 minutes
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Yum som-o, alternately found as yam or even yaam som-o, is quite simply pomelo salad (som-o means "pomelo"). This recipe highlights the exquisite balance and art of Thai cooking: salty, sweet, spicy and savory. Thai Pomelo Salad with Toasted Coconut and Shrimp is a mélange of very traditional ingredients with innovative and clean flavors. It is typically served during the warm months, but I like to eat yum som-o year around. If you have a very well stocked Thai pantry, you can easily whip up this dish at a moment's notice.

Recipe Ingredients:

  • 3 tablespoons shredded coconut (unsweetened)
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar (or brown sugar)
  • 1/2 tablespoon red chili flakes
  • 2 cups pomleo or grapefruit slices
  • 1 lb shrimp, peeled and deveined (about 21-26 count)
  • 3 cups water Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl.
  • 1/8 cup of mint leaves
  • 1/8 cup cilantro leaves
  • 2 cups of mixed greens
  • 1 tablespoon fried shallots

Recipe Steps:

  • In a pan, toast the shredded coconut over medium high heat for 3 minutes. You want the coconut to be a deep golden brown. Remove from heat and allow to cool. Set aside.
  • Peel and separate pomelo or grapefruit into segments. Remove the membranes. Seed. Gently flake the flesh apart into a bowl (make sure you have large chunks).
  • In a medium bowl, mix the marinade: lime juice, fish sauce, palm sugar and red chili flakes. Gently mix in the pomelo or grapefruit slices.
  • In a medium sauce pan, bring 3 cups of water to a boil. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Drain.
  • Add the shrimp, mint leaves and cilantro to the pomelo and marinade. Make sure that the shrimp and pomelo slices are deeply covered with the dressing.
  • Arrange the mixed greens on a serving platter. Transfer the shrimp and pomelo mixture on top of the lettuce leaves.
  • Garnish with the toasted coconut and fried shallots.

Serving Size: 4
Preparation Time: 30 minutes

Rate this Recipe:
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Your rating: None Average: 4.4 (14 votes)
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