Pomelo spicy salad (Yam Som-O kab koong)

This refreshing salad combines three nutrient-rich ingredients: sweet pomelos (for potassium and vitamin C), and chiles (full of beta-carotene).  And in Thai called “Yam Som-O”

  • 2 cups pomelo fresh peeled
  • ½ cup thin slices of shelled steamed prawn
  • ¼ cup pan-roasted shredded coconut meat
  • ¼ cup coarsely ground pan-roasted peanut
  • 1 tbsp. sauted shallot slices
  • 1 thinly sliced red spur chilli
  • 1 tsp. thinly sliced kaffir lime leaves
  • 1 tbsp. coriander leaves
  • 1 dried large chilli, roasted until fragrant
  • 1 tbsp. well-pounded dried knife fish
  • 2 roasted shallots, 1 roasted garlic bulb
  • 3 tbsp. palm sugar, 3 tbsp. fish sauce
  • 3 tbsp. tamarind juice
Pound the chilli, fish, shallots and garlic until well ground.  Transfer to a pot, add the fish sauce, sugar and tamarind juice and simmer until thickened.

  • Place the pomelo in a bowl, add the prawn and then pour on the dressing.  Add the coconut, the peanuts, and half a tablespoonful of the sauted shallot and toss gently until thoroughly mixed.
  • Transfer the salad onto a plate, sprinkle with the remaining sauted shallot, spur chilli, kaffir lime leaves and the coriander leaves and then Serve.