Thai Pomelo Salad With Shrimp and Coconut

ยำส้มโอ Yum Som O

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Author: tum

Date: 12-5-11

Servings: 4

Prep Time: 30 minutes

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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

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