Thai Pomelo and Shrimp Salad (Yam Som O)

Instructions

1. 1

   Mise en place: Peel and segment 400 g of fresh pomelo, breaking the sacs gently into bite-sized clumps into a large mixing bowl. Thinly slice 60 g of shallots and chop 40 g of roasted peanuts. Pick 15 g of fresh mint leaves. Have 350 g of cooked peeled shrimp ready.

2. 2

   In a small bowl, whisk 40 ml of fresh lime juice with 30 ml of Thai fish sauce until thoroughly combined. Taste the mixture; it should be brightly sour and pleasantly salty with a deep savory undertone. If the lime juice is extremely tart, add a tiny splash of warm water to balance it out.

3. 3

   If using cold pre-cooked shrimp, pat them thoroughly dry with paper towels to prevent diluting the dressing. Add the 350 g of shrimp into the large bowl containing the prepped pomelo flesh. Scatter the 60 g of sliced shallots over the top so they absorb the citrus juices evenly during tossing.

4. 4

   Drizzle the prepared lime and fish sauce dressing evenly over the pomelo, shrimp, and shallots. Using two large spoons or rubber spatulas, gently toss the ingredients from the bottom up. Be careful not to crush the juicy pomelo sacs so they retain their plump texture and burst in every bite.

5. 5

   Add the 15 g of fresh mint leaves and three-quarters of the 40 g of chopped roasted peanuts into the bowl. Give the salad one final, light toss so the mint leaves are coated with dressing without wilting and the peanuts spread evenly. Reserve the remaining chopped peanuts for garnish at the end.

6. 6

   Divide the salad immediately between shallow bowls or serving plates, ensuring each portion gets a generous balance of shrimp and juicy pomelo. Sprinkle the reserved chopped peanuts over the top. Serve chilled or at room temperature as a refreshing light Thai lunch alongside crisp cucumber slices.

Serve with

Sauce

Thai Coconut and Lemongrass Herb Dressing

Thai · 17 min

Drink

Thai Pandan Limeade (Nam Manao Bai Toei)

Thai · 25 min